southafricantartletapricotcoconutvegetarianbakingtea-time

Hertzoggies

Name: Hertzoggies
Prep time: 12 min
Cook time: 18 min
Total time: 35 min
Yield: 2
Cuisine: SouthAfrican
Ingredients: 75 g plain flour; 40 g cold unsalted butter, diced; 10 g caster sugar; 1 egg yolk; 10 ml cold water; 1 pinch fine salt; 60 g apricot jam; 1 egg white; 30 g caster sugar; 35 g desiccated coconut; 2 ml vanilla extract; 2 ml lemon juice; 5 g butter, softened

Hertzoggies are delicate little pastry tartlets filled with bright apricot jam and capped with a chewy, golden coconut meringue. The contrast of buttery shell, sticky fruit filling, and crisp-tender topping makes them especially satisfying despite their simple pantry ingredients.

35 min

2 servings

450 kcal

SouthAfrican

Ingredients

Pastry shells

75 gplain flour
40 gcold unsalted butter, diced
10 gcaster sugar
1egg yolk
10 mlcold water
1 pinchfine salt

Filling and topping

60 gapricot jam
1egg white
30 gcaster sugar
35 gdesiccated coconut
2 mlvanilla extract
2 mllemon juice

For the tin

5 gbutter, softened

Instructions

1
Preheat the oven to 190°C. Lightly grease 2 standard muffin cups or 2 tartlet moulds with the softened butter. This recipe is scaled for 2 generous tartlets, so use fairly deep moulds for the classic jam-and-meringue contrast.
2
Make the pastry: rub the plain flour, cold unsalted butter, caster sugar, and salt together with your fingertips until the mixture looks like fine crumbs. Work quickly so the butter stays cold; this keeps the shells short and tender.
3
Add the egg yolk and cold water, then mix just until the dough comes together. Do not overwork it or the pastry will toughen. Press into a small disc.
4
Divide the dough into 2 equal pieces and press each into the prepared moulds, lining the base and sides evenly. Prick the bases lightly with a fork. Spoon 30 g apricot jam into each shell and spread it level.
5
Make the coconut meringue: whisk the egg white with the lemon juice to soft peaks, then gradually add the caster sugar and continue whisking until glossy medium-stiff peaks form. Fold in the desiccated coconut and vanilla extract gently so the mixture stays light.
6
Pile the coconut meringue over the jam, covering it completely and creating a rustic peak on each tartlet. Bake for 16-18 minutes until the pastry is golden and the topping is lightly browned at the tips. If the coconut colours too fast, loosely shield with a small piece of foil.
7
Rest the Hertzoggies in the tin for 5 minutes so the jam sets slightly and the pastry firms up, then carefully unmould. Serve warm or at room temperature.

Nutrition per serving

450 kcal

Calories

Protein

54g

Carbs

23g

Fat

Fiber

Notes

•For the fastest method, keep the butter very cold and mix the pastry by hand rather than chilling it; with small tartlets, the dough bakes well without a long rest.
•If you have only coarse coconut, pulse it briefly for a finer, more traditional topping texture.
•A spoonful of thick apricot jam works best; if your jam is runny, simmer it for 1-2 minutes first and cool slightly before filling.
•These are excellent with tea or coffee and are best eaten the day they are made.

Background

Hertzoggies are a classic South African baked treat dating back to the early 20th century. They are traditionally associated with Afrikaner home baking and are named after General J.B.M. Hertzog, a major political figure in South African history. The combination of apricot jam and coconut meringue became especially beloved as a tea-time tartlet.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free