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Hertzoggies

Apparently these little tartlets were named after an Old president of South-Africa J B M Hertzog.  They look complicated to make, but they really are not.  They are usually made in a muffin tin or patty pan tin that is not that deep (this recipe makes about 30) but I like it bite size so I make it in a mini muffin pan. This recipe is from the You winning recipe book, a lovely book to have with wonderful recipe’s in it.

Apricot and coconut

 

What you need:
Crust:
250g Flour
25g   Castor Sugar
2 tsp Baking powder
1/2 tsp Salt
125g Butter (room temperature)
3 large Egg Yolks
15 ml Water
Filling:
6 Tbs fine Apricot Jam
3 large Egg Whites
250g Castor Sugar
500ml desiccated coconut (not sweetened)

Baking cookies

 

Heat the oven to 180C

Sift together the flour, castor sugar, baking powder and salt.

Rib the butter into the flour mixture, until mixed and has a crumb texture.

Beat the egg yolks, mix with the water and add to the flour mixture.

Mix until a soft but manageable dough forms.

Add a few drops more water if needed.

Cover and set aside for a few moments.

Spray the muffin tins.

Roll the dough out on a floured surface.

Cut circles large enough for the hole of the muffin tin.  Remember not to measure the size of the hole the dough must go inside, so you will need something a bit bigger.

Now place these circles in the hollows and lightly press down to take the shape of the hollow.

Put about a half teaspoon of jam in the hollow.

Now beat the egg whites until stiff.

Slowly add the sugar bit by bit, beating well after each addition.

Fold in the coconut.

Put a spoon full on each tartlet to make a pretty dome on top.

Bake for 20 – 25 min in the centre of the oven.

Allow to cool on cooling rack once cooked.

Serve as is with tea.

tea

 

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