Hertzoggies (South African Fruit Jam Tarts)

Buttery tartlets filled with peach jam and topped with coconut meringue icing.

Hertzoggies (South African Fruit Jam Tarts)

Total TimeTotal Time: 2 hours

ServingsServings: 20 tarts


Tart Dough (sub-recipe)

3 large egg whites

1 ¼ cups granulated sugar

1 tsp vanilla extract

2 cups unsweetened desiccated coconut flakes

1 ¾ cups Spiced Peach Jam (sub-recipe)

Tart Dough Ingredients

2 cups cake flour

2 Tbsp sugar

1 tsp baking powder

¼ tsp salt

¼ tsp ground nutmeg

½ cup unsalted butter, cubed, cold

3 large egg yolks

¼ cup cold water

Spiced Peach Jam

6 cups DOLE Chef-Ready Cuts Diced Peaches, thawed

½ cup brown sugar

¼ cup lemon juice

1 tsp ground cinnamon

½ tsp ground allspice

¼ tsp salt


Tart Dough

  1. In a mixer bowl with a paddle attachment, combine the flour, sugar, baking powder, salt, and nutmeg.
  2. On medium speed, add in the cold butter until the butter pieces are pea-sized and the dough has a crumbly texture.
  3. Mix in the egg yolks and 1 tablespoon of water at a time, until the dough is smooth. Chill the dough for at least 30 minutes.

Spiced Peach Jam

  1. In a large pot over mediumlow heat, combine peaches, sugar, lemon juice, cinnamon, allspice, salt and bring to a boil, then reduce to a simmer. Simmer for 15-20 minutes, or until the peaches have begun to break down.
  2. Remove ½ of the jam mixture and blend together, then add back into the pot and cook for 5 minutes longer. Remove from heat, and cool.


  1. Preheat the oven to 350˚F, and grease 20 tartlet pans.
  2. Once the tart dough is chilled, roll out to ¼-inch thick. Cut 2-inch circles out of the dough and press into the tartlet pans. Place back into the refrigerator to chill.
  3. In a large mixer bowl, beat the egg whites to form soft peaks. While whipping slowly add the sugar and vanilla extract until stiff peaks form, then remove from the mixer.
  4. Gently fold in the coconut flakes, then place in a piping bag. Remove the tarts from the refrigerator, then fill each tart with 1½ tablespoons of peach jam, and top with roughly 2½ tablespoons of the coconut meringue.
  5. Bake the tarts for 25 minutes, or until the meringue is toasted and the pastry is lightly browned. Allow to cool, then remove from the pans.

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