Updated: Jul 6, 2020

Makes 24

Step 1 * Start with the pastry

• 240g all purpose flour • ½ teaspoon salt • 125g butter • 2 large egg yolks • 4 tablespoons cold water

Sift the flour & salt into a mixing bowl. Cut the butter into small cubes and add to the flour. Use your fingertips to rub the butter and flour till it resembles fine breadcrumbs. Add the egg yolks and cold water, then mix till it comes together. Use your hands to press the dough into a flat disk. Place it in a plastic bag or clingfilm and let it rest in the fridge for half an hour.

Pastry tips: Start with as cold as possible ingredients * Take the butter and eggs directly from the fridge * Use ice cold water for mixing * Handle the pastry as little as possible and don’t over-work it *Use all purpose flour * Don’t add baking powder * Rest the pastry before rolling. This will ensure a lighter pastry and will also minimize shrinkage when the pastry is being baked * Weight your ingredients, SA cups and US cups are not the same size.

Step 3 * Make the Tart Shells

Roll out the pastry to 4mm / 0.15” thickness. Cut rounds using a cookie cutter and place in a non-stick or greased jam tart tin. Add 1 teaspoon apricot jam in each tart * Don’t put too much jam, it may boil out during baking.

Step 3 * Make the Coconut Meringue

• 3 large egg whites • 150g sugar • 200g desiccated coconut (not sweetened coconut)

Whisk the whites to a soft peak consistency. Then while whisking slowly add the sugar. Carefully fold the coconut into the egg white. Place a heaped tablespoon of the coconut mixture on top of the jam tarts. Bake in a 350°F pre-heated oven for 20 to 25 minutes. Until the meringue has browned and the bottom of the pastry has turned golden.

When done remove from the oven and allow to cool.

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