Name: Hertzoggies Jam Coconut Tartlets
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 12 tartlets
Cuisine: South African
Ingredients: 250 g all-purpose flour; 125 g cold unsalted butter, cubed; 50 g caster sugar; 1 tsp baking powder; Pinch of fine salt; 1 large egg yolk; 2 to 3 tbsp ice-cold water; 120 g smooth apricot jam (or raspberry jam); 2 large egg whites; 75 g caster sugar; 60 g desiccated coconut; 1 tbsp cake flour or custard powder; 1/2 tsp vanilla extract

Hertzoggies are beloved South African tartlets named after former Prime Minister J.B.M. Hertzog. A crisp shortcrust shell holds a spoonful of tangy apricot jam beneath a pillowy, golden coconut meringue topping — a classic teatime treat across the country.

Prep Time25 mins

Cook Time22 mins

Total Time47 mins

Servings12

Yield12 tartlets

Nutrition Facts

Per serving (estimated)

215 kcalCalories
11 gFat
7 gSaturated Fat
27 gCarbs
1 gFiber
15 gSugar
2 gProtein
90 mgSodium
60 mgPotassium
15 mgCalcium
0.8 mgIron
1 mgVitamin C
80 mcgVitamin A

Ingredients

For the shortcrust pastry

250 g all-purpose flour
125 g cold unsalted butter, cubed
50 g caster sugar
1 tsp baking powder
Pinch of fine salt
1 large egg yolk
2 to 3 tbsp ice-cold water

For the jam filling

120 g smooth apricot jam (or raspberry jam)

For the coconut meringue topping

2 large egg whites
75 g caster sugar
60 g desiccated coconut
1 tbsp cake flour or custard powder
1/2 tsp vanilla extract

Directions

Make the pastry: rub the cold butter into the flour, baking powder, salt and sugar until it looks like fine breadcrumbs. Stir in the egg yolk and just enough ice water to bring the dough together into a soft ball. Flatten into a disc, wrap in cling film, and chill for 30 minutes.
Preheat the oven to 180°C (350°F) and lightly grease a 12-hole tartlet tin (about 6–7 cm across). Roll out the pastry on a floured surface to 3 mm thick and cut rounds to line each cup, pressing gently into the corners.
Spoon about 1 teaspoon of apricot jam into the centre of each pastry shell, spreading it just slightly but keeping it away from the edges.
Make the topping: whisk the egg whites to soft, glossy peaks. Sprinkle in the sugar, cake flour, vanilla and desiccated coconut, then fold together with a spatula until evenly combined.
Spoon a generous mound of the coconut mixture over the jam in each tartlet, covering the jam completely and forming a small dome on top.
Bake for 20 to 22 minutes until the coconut topping is set and golden brown and the pastry edges look crisp and lightly browned.
Cool the tartlets in the tin for 10 minutes, then carefully lift them out and transfer to a wire rack to cool completely before serving.

Cook’s Notes

Use a firm, smooth jam (not chunky preserves) so it doesn't sink through the pastry or bubble over the topping.
If the coconut topping browns too quickly, tent the tin loosely with foil for the last 5 minutes of baking.
Hertzoggies keep well in an airtight container for 3 days and freeze beautifully before baking — bake straight from the freezer, adding 3–4 minutes.
Raspberry or strawberry jam both work well; for a richer flavour, warm the jam with a squeeze of lemon before spooning in.