Hertzoggies – South African jam and coconut tartlets

Method

• Place the flour and sugar into a food processor and pulse until mixed.
• Add the butter cubes and pulse a few times to cut the butter into the flour mixture.
• Beat the egg yolks and add them to the flour mixture. Pulse a few more times until the dough starts to form a ball. Add a little ice water if too stiff.
• Remove from the processor and place on a floured surface.
• Bring together with your hands and cover it with cling film. Refrigerate for at least an hour.
• When ready to make the hertzoggies, preheat the oven to 180°C.
• Prepare a muffin or patty pan tray with non-stick cooking spray.
• On a floured surface, roll out the dough and cut circles with a cookie cutter to fit into the pan cavities.
  Press the dough into prepared pans.
• Put 1 teaspoon of smooth apricot jam in the flour and coat the “ball” of jam (this prevents the jam from boiling out the tarts). Now place the jam on the dough in the pans.
• Beat the egg whites until stiff. Add the castor sugar while beating.
• Fold in the coconut.
• Place a spoonful of the meringue mixture on top of the dough and apricot jam.
• Bake for 10 minutes, or until golden brown.
• Cool and store in an airtight container.