A buttery, delicate crust filled with apricot jam, topped with a sweet coconut meringue, and baked until golden.
- 2 cups (260 grams) cake flour
- 2 tablespoons (25 grams) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup (113 grams) unsalted butter cold and diced
- 3 large egg yolks save the egg whites for the meringue
- 1-2 tablespoons (15-30 millilitres) cold water
- 3 large egg whites
- 1 1/4 cups (260 grams) granulated sugar
- 2 cups (150 grams) unsweetened desiccated coconut flakes
- 1 teaspoon vanilla extract halal or 1 vanilla bean if avoiding alcohol
- 1/2 cup (160 grams) apricot jam
To make the pastry:
In a large bowl, combine the flour, sugar, baking powder, salt, and nutmeg.
Quickly cut in the cold butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea and the dough has a crumbly texture.
Mix in the egg yolks, followed by just enough water to bring the dough together until smooth.
Form the dough into a disc, wrap in plastic, and refrigerate until chilled, about 30 minutes.
To form the Hertzoggies:
Preheat oven to 350˚F (180˚C). Grease a tartlet pan with butter.
On a sheet of wax paper or a lightly floured surface, gently roll the chilled pastry until it is 1/4 inch (0.5 cm) thick. Cut out circles of dough 2 1/2 inches (6.3 cm) wide.
Carefully transfer the circles to the prepared tartlet pan, gently pressing into the bottom and sides of the pan. Repeat with remaining dough. Place the pan in the refrigerator while you prepare the meringue.
In a large bowl, beat the egg whites to form soft peaks. While beating, slowly add the sugar until stiff peaks form. Gently fold in the coconut flakes, followed by the vanilla extract.
Remove the pan from the refrigerator and place about 2 teaspoons of jam across the bottom of each tartlet.
Transfer the coconut meringue to a piping bag or a large ziploc bag with about 1/2 inch (1.25 cm) corner snipped off. Pipe the batter or spoon over the apricot jam to fully cover.
Bake the Hertzoggies in the preheated oven until the pastry is set and the meringue is crisp and golden, about 20-25 minutes. Allow to cool in the pan for 5 minutes before removing to a wire rack to cool to room temperature.
These pastries are best the day they are baked, but can be stored in an airtight container in the refrigerator for up to 3 days.