Hertzoggies: Holiday Baking from South Africa

South Africa’s Susan Engelbrecht shared this recipe and explained, “Hertzoggies are light pastry tartlets with a delectable apricot jam meringue filling. Back in the day, homemade jam using home-grown fruits such as apricots formed the basis of fruit pie fillings. The convenience of quality canned jams provides us with the chance to enjoy these traditional tea-time classics.”

Whytecliff Picnic 1121 Copyright Shelagh Donnelly

Just a little disclaimer, here: Susan was kind enough to send me her Hertzoggies recipe incredibly quickly after my invitation to share holiday baking ideas. She likely hadn’t whipped up a batch of Hertzoggies in time to accompany the recipe, and so the image above is strictly my interpretation of how Susan and her friends Anel, Cathy, Michele and Teri might like to enjoy these treats in sunny South Africa. I took this waterfront pic in West Vancouver, not anywhere near Susan’s home.

Ingredients 

  • 500 ml  cake flour  (240g)
  • 10 ml  baking powder
  • pinch  salt
  •  25 ml  sugar
  • 125  g  margarine
  • 3 large eggs, separated
  •  40  ml   cold water
  • 200 ml  white sugar (160g)
  • 400 ml  coconut (135g)
  • Apricot Jam

Preparation

Pre-heat the oven to 180° C / 350° F. Lightly coat 18 patty-pan cavities with cooking non-stick spray.
Sift flour, baking powder and salt into a bowl. Rub in the margarine thoroughly.
Add in sugar, followed by the egg yolks and water, working lightly to bind together to form a ball of firm but pliable pastry.
Roll out the pastry fairly thinly on a floured worktop, and cut out 7cm (2.75 inch) diameter rounds.
Gently press them into the prepared patty-pans, and spoon a scant teaspoon of jam into the base of each.

Beat the egg whites until stiff.
Fold the sugar and coconut into the egg white.
Spoon generous dessert spoons of this topping over the jam, to cover completely.
Bake for 20 minutes.

Hints and Tips

This recipe makes 18 tartlets, or one large tart measuring 23 cm in diameter.
Give the jam a rapid stir before scooping into the pastry cases; it thins the consistency somewhat, making the spreading into the small bases easy.
Do not be over-generous with the jam, which may bubble its way through the topping if too liberal, and spoil the look of the baked tartlets.

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