Description
Deliciously tender pastry shells filled with apricot jam and topped with a fluffy coconut meringue, perfect for afternoon tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 125g cold butter, cubed
- 2 tablespoons caster sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon mixed spice or nutmeg (optional)
- 3 egg yolks
- 1–2 tablespoons cold water
- ½ cup smooth apricot jam
- 3 egg whites, at room temperature
- ½ cup caster sugar (for meringue)
- 1 cup desiccated coconut
- ½ teaspoon vanilla extract
Instructions
- Make the pastry. Rub the cold butter into the flour until resembling fine breadcrumbs. Stir in sugar, baking powder, salt, and mixed spice. Add egg yolks and mix, then add cold water until dough comes together. Refrigerate for at least 30 minutes.
- Line the tins. Preheat oven to 180°C (350°F). Grease a mini muffin tin, roll chilled pastry thin, cut circles, and press into cavities. Refrigerate the lined tins.
- Make the coconut meringue. Beat egg whites to soft peaks, gradually add caster sugar until stiff peaks form. Gently fold in coconut and vanilla.
- Fill with jam. Spoon 1–2 teaspoons of jam into each pastry shell.
- Top with coconut meringue. Cover jam completely with the meringue.
- Bake for 20–25 minutes until golden. Let cool for 5 minutes, then remove from tin and cool completely.
Notes
For a twist, use raspberry or strawberry jam. Best eaten the day they are baked.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: South African
Nutrition
- Serving Size: 1 tartlet
- Calories: 150
- Sugar: 9g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg