← Nouns Cooking · West & East African

Ingredients

• 260 g Self-raising flour, plus extra to dust
• 1 tsp Baking powder
• 1 pinch Salt
• 60 g caster sugar
• 120 g cold butter, cubed
• 3 large eggs, separated (3 yolks for the pastry, 2 whites for the topping)
• 1 tbsp cold water
• 250 g apricot jam
• 200 g caster sugar
• 160 g Desiccated coconut
• 1 tsp Vanilla extract

Method

1. Heat the oven to 180°C (350°F) and grease two 12-hole mini muffin or patty tins.
2. Rub the flour, baking powder, salt, sugar and butter together until it looks like breadcrumbs. Mix in the egg yolks and water to form a soft dough; don't overwork it.
3. Roll the pastry out on a floured surface to about 3 mm and cut 6 cm rounds. Press them into the tins and add a teaspoon of jam to each.
4. Whisk the egg whites to stiff peaks, then whisk in the sugar a spoonful at a time until glossy. Fold in the coconut and vanilla.
5. Top each tartlet with a heaped teaspoon of coconut meringue, covering the jam. Bake for 20–25 min, until the pastry is golden and the topping lightly browned.
6. Cool in the tins for 10 min, then lift out onto a rack to cool completely.

Tips

• Named after the Boer general J.B.M. Hertzog, who loved them. Store in an airtight tin for up to 4 days.
• Use the leftover egg white for an omelette or a small batch of meringues.

Sources

Written in our own words after cross-checking these recipes:

Food & Home Demand Africa