HERTZOGGIES
(Spar)

500 ml cake flour (240g)
10 ml baking powder
pinch salt
25 ml sugar
125 g margarine
3 large eggs, separated
40 ml cold water

Topping:
200 ml white sugar (160g)
400 ml coconut (135g)
Apricot Jam
Egg whites from above 3 eggs separated

Method
Pre-heat the oven to 180° C. Lightly coat 18 patty-pan cavities with cooking non-stick spray.
Sift flour, baking powder and salt into a bowl. Rub in the margarine thoroughly.
Add in sugar, followed by the egg yolks and water, working lightly to bind together to form a ball of firm but pliable pastry.
Roll out the pastry fairly thinly on a floured worktop, and cut out 7cm diameter rounds.
Gently press them into the prepared patty-pans, and spoon a scant teaspoon of jam into the base of each.
Beat the egg whites until stiff.
Fold the sugar and coconut into the egg white.
Spoon generous dessertspoons of this topping over the jam, to cover completely.

Bake for 20 minutes.

Hints and Tips
Use this recipe to bake one large tart measuring 23 cm diameter.
Give the jam a rapid stir before scooping into the pastry cases; it thins the consistency somewhat, making the spreading into the small bases easy.
Do not be over-generous with the jam which may bubble its way through the topping if too liberal and spoil the look of the baked tartlets.

 

HERTZOGGIES

1 packet frozen short crust pastry

1 bottle/tin smooth apricot jam
2 egg whites
100g caster sugar
1/2 teaspoon vanilla essence
4 tablespoons desiccated coconut

The process

heat your oven to 180 Celsius and spray your tart tray with spray and cook. Use a shallow tray not a muffin tray.

Flour a surface and your rolling pin lightly and roll out the pastry to about 3/4mm thick. Use a glass or round cutter to cut rounds to line the tray. use a fork to prick holes in the base and then put the tray into the oven for about 10 minutes or so until the bases are lightly browned.

You will be smelling that home baking smell and wondering why it has taken you so long to discover frozen pastry!

Remove the tray from the oven and allow them to cook in the tray while you make the meringue mixture.

Best the egg whites to stiff peaks and then add the caster sugar in 3 lots, beating well each time. Then add the vanilla essence and give it a last good beating. It should be glossy now. finally add the coconut and use a spoon or spatula to fold in the coconut, don’t beat it!

Fill each pastry case with the apricot jam to about 2/3 full and then place a nice dollop of the meringue mixture on top.

Pop the tray back into the oven for about 20 minutes until the meringue is crisp and slightly browned.

If you can… let them cool for a while before eating, the jam burns like hell and it allows the meringue to crisp up.

 

LUI HERTZOGGIES – uit Top 500 Wenresepte

KORS:

500 ml (2 k) koekmeelblom

10 ml (2 t) bakpoeier

knippie sout

125 g botter

125 ml (1/2 k) suiker

1 ekstragroot eier, effens geklits

fyn appelkooskonfyt

BOLAAG:

3 eierwitte

300 ml (1 1/4 k) strooisuiker

500 ml (2 k) klapper

5 ml (1 t) vanieljegeursel

METODE:

Voorverhit oond tot 180. Spuit bakplaat van 33 x 23 x 2 cm. Sif meel, bakpoeier en sout saam. Klits die botter en suiker tot sag en romerig. Voeg die eier by en ook die droe bestanddele lepelsgewys. Meng goed. Druk die deeg in die voorbereide bakplaat vas en laat 15 minute lank in die yskas staan. Smelt appelkooskonfyt en smeer oor die deeg.

Bolaag: Klits die eierwitte tot sagte punte vorm. Voeg die strooisuiker lepelsgewys by terwyl aanhoudend geklits word. Voeg die klapper by en vou saam met die vanieljegeursel in. Skep in ‘n spuitsak en spuit rosies bo-op die appelkooskonfyt, of smeer oor die appelkooskonfyt. Bak 20 – 25 minute lank in die voorverhitte oond of tot die punte van die rosies begin verkleur. Laat effens afkoel en sny in blokkies of vingers. Bere in Lugdigte houer. Lewer +- 40 blokkies.

 

HERTZOGGIES

Die resep is een van Huisgenoot se wenresepte
KORS:
250g sagte botter
190ml suiker
5ml vanielje
750ml koekmeel
10ml bakpoeier
Knippie sout
3 eiers (geskei)
VULSEL
400ml appelkooskonfyt
375ml suiker
70g botter
3 eierwitte
5ml vanieljegeursel
Knippie sout
500ml klapper
METODE
Voorverhit oond tot 180 grade
KORS
Klits botter en suiker tot lig
Voeg eiers 1 v 1 by terwyl aanhoudend geklits word
Voeg vanielje by
Sif droe bestanddele saam
Voeg by die suikermengsel
Meng goed met jou hande tot sagte deeg
Bedek met kleefplastiek en verkoel 15min in yskas.
Rol 3mm dik uit
Druk sirkels uit,plaas in kolwyntjiepanne. Prik bodem
VULSEL
Skep sowat 10ml appelkooskonfyt in elke deegsirkel
Klits suiker en botter tot romerig
Voeg eiergele een vir een by terwyl aanhoudend geklits word
Voeg vanielje, sout en klapper by en meng goed
Klits eierwitte tot sagte punte vorm en vou in mengsel
Skep 15ml op die appelkooskonfyt
Bak 10 min en verlaag temp tot 160 grade
Bak nog 7 tot 10 min tot ligbruin
Laat effens afkoel, maak liggies los en keer uit op draadrakkie,
Bolaag
Meng die kondensmelk, botter en suiker in ‘n swaarboomkastrol
Klop dit vir sowat 10 min aanhoudend oor ‘n lae tot medium hitte tot die mengsel begin verdik en goudbruin raak
Haal dit van die plaat af en smeer dit oor die onderlaag
Sprinkel neute oor en druk dit liggies vas
Sit in yskas en laat dit stol voor jy dit in blokkies sny