Apricot jam tartlets

Apricot jam tartlets: An old favourite. Image: Marele van Zyl.

Apricot jam tartlets: Mouth-watering mini desserts

Experience a burst of flavour enveloped in featherlight pastry when you take a bite of these apricot jam tartlets.

Apricot jam tartlets

Apricot jam tartlets: An old favourite. Image: Marele van Zyl.

Enjoy an old traditional dessert that will remind you of your grandma’s kitchen. These apricot jam tartlets are exceptionally delicious and entrenched in South African cuisine. It is the kind of recipe that gets passed down from generation to generation.

The pastry of these tartlets is simple to whip together but as light as a feather. In the centre of these tartlets is a juicy droplet of sour apricot jam adding a burst of flavour to these tasty bites. Of course, you can experiment with different jam options like strawberry jam or anything else of your liking. However, once you have tasted these tartlets with apricot jam, you will agree that it pairs perfectly with apricot jam.

Prepare these melt-in-your-mouth apricot jam tartlets for your next get-together and sit back and see how your guests enjoy this old-time favourite. Let us know in the comments of this recipe if you plan to prepare this delicious dessert.

Apricot jam tartlets recipe

5 from 1 vote
Recipe by Marele van Zyl Course: DessertCuisine: South AfricanDifficulty: Easy
Prep time


Cooking time


Total time




  • 3 cups 3 of cake flour

  • 2 teaspoons 2 of baking powder

  • 3 beaten eggs (at room temperature)

  • 375 grams 375 of butter (at room temperature)

  • 30 ml 30 of white vinegar

  • pinch of salt

  • apricot jam slightly sour is a plus

  • 1 beaten egg for brushing pastry


  • Heat the oven to 250°C.
  • Sieve the baking powder into the flour.
  • You can use your mixer or use the hand method of rubbing butter into the flour until you have a fine crumbly mixture.
  • Add 3 beaten eggs, vinegar and a pinch of salt to the mixture.
  • When the dough forms, remove it from the mixer or hand mixing bowl immediately.
  • You can use the dough immediately or form a ball and cover it with plastic wrap and place it in your refrigerator until you have time to make the tartlets.
  • If you kept the dough in the refrigerator then leave it outside until it reaches room temperature before rolling out to a 5 mm thickness.
  • Use a cookie cutter of between 7-8cm and cut rounds from your pastry.
  • Place a tiny dollop of apricot jam in the centre.
  • Use a little water on your finger and place it on the outer circumference of the pastry.
  • Fold over into a half-moon and press the edges down to close the edge of the pastry.
  • Brush each tartlet with beaten egg.
  • Place in the oven for 10 – 12 minutes until golden brown. Do not be concerned if a little jam boils from some of the tartlets as this can be normal.
  • Leave to cool on a drying rack and then place in a sealed container.
  • These can be kept up to a month in a sealed container if required or enjoy immediately with tea or coffee.


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