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Jam & Coconut Meringue Tartlets


Jam & Coconut Meringue Tartlets

Jam & Coconut Meringue Tartlets

Photo © Karin Engelbrecht
How could a combination of coconut, meringue, apricot jam and pastry not be delicious? I like to serve these light, slightly chewy South African tartlets (also known as 'Hertzoggies') to guests with coffee or tea.


  • Ready rolled puff pastry
  • 6 tsp apricot jam
  • 5 tbsp superfine sugar
  • 1/2 tsp baking powder
  • 2 egg whites
  • 3/4 cup desiccated coconut


Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 hole patty pan tray (or mini muffin tray). Cut 12 rounds out of the ready-rolled pastry to fit the hollows. Line the hollows with the pastry rounds. Spoon 1/2 tsp of apricot jam into each hollow.

Combine the superfine sugar and baking powder. Beat the egg whites until stiff and fold in the sugar mix. Now fold in the coconut.

Spoon a tablespoon of the meringue mixture on top of each pastry round. Bake for 10 to 15 minutes, or until browned.

Makes 12 tartlets.

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