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Jam and Coconut Tarts to some, but here in SA we call them Hertzoggies!

Posted on March 22, 2011 by in baked goods

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Jam and Coconut Tarts

Jam and Coconut tarts have a direct link to South African history as it is recorded that it was the favorite tea time treat of General Hertzog, who was South Africa’s Prime Minister between 1924 and 1939. That is why we refer to these delectable little tarts as Hertzoggies.

Not only do they feature in the history of South Africa, but also in my history they have a very prominent place….

Jam and Coconut tarts . We were big on family holidays! Sometimes we would have it in June and  take the long trip up country that normally stretched over two days and sometimes we would go caravanning at a seaside holiday resort in December. Regardless  of where we spent our holiday, one thing was a certainty…….there would be a couple of tins filled with Hertzoggies. The weeks and days prior to our departure, there would be some serious baking, canning and planning  in the kitchen. This was not to be taken lightly, heaven forbid that we would run out of teatime treats in the middle of our three week holiday. Let me tell you, we would leave clothes and toys behind, but any of these treats…NEVER! There were tins of Choc Chip Cookies, Sweet and savory tarts, rusks, Pound cakes and much much more! 

Years later I married a man who will just about give up his birthright for Hertzoggies. Sadly though, my gran the master baker is no longer with us, my mom insists that she has had  her turn and that it is now up to us to keep the traditions going. I suppose it is a good thing, otherwise all these beautiful traditions will be lost for the generations to come. I guess I have no other choice …..
Jam and Coconut Tarts
Jam and Coconut Tarts – Hertzoggies
 Makes  15
300 g(2 cups) self-raising flour
50 g caster sugar
125 g butter – cold and cubed
3 extra large egg yolks
Ice water
 smooth apricot jam
a little flour
5 extra large egg whites
160 g caster sugar
160 g(2 cups) desiccated coconut 
Jam and Coconut Tarts
Place 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 it to 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 throw out on a floured surface. Bring together with your hands and cover with cling film.  Refrigerate for at least an hour. When ready to make the hertzoggies, pre-heat the oven at 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 egg whites until stiff. Add the caster sugar while beating. Fold in the coconut. Place a spoonful of meringue mixture on top of dough and apricot jam.
Bake for 10 minutes, or until golden brown. Cool and store in an airtight container.That is if there are any left to store!
Jam and Coconut Tarts
So if you are planning a teaparty with friends, a holiday with the family or if you have children at college or university with a constant case of the “Nibbles”, start baking and keep the traditions going!

2. Rusks 
3. Chocolate Chip Cookies

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20 Responses to “Jam and Coconut Tarts to some, but here in SA we call them Hertzoggies!”

  1. Anonymous 22 March 2011 at 6:48 am #

    These look lovely Nina! You're doing a great job your gran would be proud. I'm all for keeping the tradition going.

  2. Thuli 22 March 2011 at 6:49 am #

    These look lovely Nina! You're doing a great job your gran would be proud. I'm all for keeping the tradition going.

  3. Kitchenboy 22 March 2011 at 6:57 am #

    Nina, these are my favourite! I've been thinking of blogging about Herzoggies forever. They look SO delicious!

  4. thecompletecookbook 22 March 2011 at 7:57 am #

    How wonderful to see Herzoggies again! I have often enjoyed one to many of these with a cup of tea.
    🙂 Mandy

  5. Marisa 22 March 2011 at 9:36 am #

    I haven't had these in ages – I think I need to get baking! They are simply delicious, aren't they?

  6. Rose&Thorn 22 March 2011 at 10:55 am #

    These are always a treat in my home. I made them in my mini-muffin tin, they were cute one bite treats!
    Lovely South African recipe.

  7. bellini valli 22 March 2011 at 1:00 pm #

    In my home my mom always made an English tradiyional cake she called rice tarts made with ground rice and a jam layer. These remind me of those times and I am a huge fan of coconut!!!

  8. Yvette Winter Shoes 22 March 2011 at 3:58 pm #

    My mom always used to make these for me and my younger brother when I was younger. We always looked forward to this Sunday afternoon treat. Tastes awesome. 🙂

  9. Helene 22 March 2011 at 4:26 pm #

    What a great post. Delicious treat!

  10. That Girl 22 March 2011 at 9:57 pm #

    This cookie looks like it would be just as much fun to say as it would be to eat.

  11. SavoringTime in the Kitchen 23 March 2011 at 12:46 am #

    I love the name Hertzoggies! These look so good, Nina! I love apricot and coconut.

  12. pinkpolkadot 23 March 2011 at 2:52 pm #

    Hertzoggies is a favourite of my family and these looks extra special!!

  13. Anonymous 20 September 2011 at 7:12 am #

    They where fun to make, but I do have a South African friend and she started crying as they made her emotional about the good days of the past.
    From hearty appetite in Texas.

  14. Zirkie 20 December 2012 at 10:37 pm #

    Het nou weer kom loer na JOU hertzog resep! Vandag daaroor gepos!

  15. Andeline Williams-Pretorius 22 December 2012 at 6:36 pm #

    Hi Nina.

    Dankie vir die resep. Ek waardeer dit. Ek sal nou nou ‘n foto of twee op Facebook plaas en die skakel privaat aan jou stuur op Twitter. Kyk, my hertzoggies lyk nie so mooi soos joue nie, maar hulle het verdyn soos hulle uit die oond kom. Mens sou sweer dis manlief wat die “craving” gehad het. Dis baie lekker. Ek maak dit definitief weer.

    Hou aan met die goeie werk wat jy doen.


  16. Vanessa 21 August 2013 at 10:01 am #

    As always….inspiring. Love these!

  17. Marlene Fivaz 21 August 2013 at 8:45 pm #

    Mens, hierdie lyk darem lekker!! Wanneer kan ek kom tee drink?

  18. Debbie van der Bank 15 June 2014 at 3:52 pm #

    Ek maak hertzoggies gereeld en dis altyd n wenner,maar ek wil graag die soort maak wat ek supermarkte koop. Coconut cups. Waar kan ek die resep kry? Baie dankie

  19. Gaylene 23 October 2015 at 5:23 pm #

    Made these for my daughters cultural day at school. Went down a treat. As it was for 4 year olds I added less sugar to the egg whites, still tasted delish, also baked them for double the time, must be my oven.

  20. Susan, Colorado USA 8 December 2015 at 4:15 am #

    I was born and raised in SA. As a child my grandmother used to make these. Of course they were available at every church bazaar, birthday party and tea time with friends. Since moving to the states, its been about 10 years since having these.

    I was feeling pretty nostalgic today and decided I needed a little taste of home. I had been circling this recipe for weeks and finally decided to take the plunge.

    I used a mini muffin pan, and an all butter pie crust from Trader Joe’s, which I rolled out. I used fresh apricot jam in most, and blackberry jam in a few others, just to try something different.

    Just a note that the egg whites MUST be room temperature! The bowl should be glass or copper to beat the egg whites in! And make sure the bowl and beaters are wiped clean and dry, devoid of ANY dust, oil, fat or water. I lost 7 egg whites learning the hard way. Second time it worked like charm.

    Also please remember that South African shredded (dessicated) coconut is NOT sweetened! Hence the sugar in the meringue recipe. If you are in the States, and have to use the sweetened coconut here, reduce your sugar to 2 tablespoons. This made it sweet enough without being overpoweringly so…

    Only add the sugar gently to the egg whites once they have made soft white peaks. The hertzoggies came out perfect!!! And they tasted just like I remembered…my office is going to love me!! Thank you for an awesome recipe Nina!! You are my hero

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