Hertzoggies

Hertzoggies are light pastry tartlets with a delectable apricot jam meringue filling. Back in the day, homemade ‘konfyt’ using home –grown fruits such as apricots, formed the basis of fruit pie fillings. The convenience of quality canned jams provides us with the chance to enjoy these traditional tea-time classics.

Difficulty

Prep Time

25 minutes

Cooking Time

20 minutes

Serves

Makes 18

Ingredients

  • 500 ml  SPAR cake flour  (240g)
  • 10 ml  baking powder
  • pinch  salt
  •  25 ml   SPAR sugar
  • 125  g   SPAR margarine
  • 3 large  SPAR eggs, separated
  •  40  ml   cold water
  • 200 ml  SPAR white sugar (160g)
  • 400 ml  coconut (135g)
  • SPAR Apricot Jam

Method

  1. Pre-heat the oven to 180° C. Lightly coat 18 patty-pan cavities with cooking non-stick spray.
  2. Sift flour, baking powder and salt into a bowl. Rub in the margarine thoroughly.
  3. Add in sugar, followed by the egg yolks and water, working lightly to bind together to form a ball of firm but pliable pastry.
  4. Roll out the pastry fairly thinly on a floured worktop, and cut out 7cm diameter rounds.
  5. Gently press them into the prepared patty-pans, and spoon a scant teaspoon of jam into the base of each.
  6. Beat the egg whites until stiff.
  7. Fold the sugar and coconut into the egg white.
  8. Spoon generous dessertspoons of this topping over the jam, to cover completely.
  9. Bake for 20 minutes.

Hints & Tips

  • Use this recipe to bake one large tart measuring 23 cm diameter.
  • Give the jam a rapid stir before scooping into the pastry cases; it thins the consistency somewhat, making the spreading into the small bases easy.
  • Do not be over-generous with the jam which may bubble its way through the topping if too liberal and spoil the look of the baked tartlets.