My breakfast: some backon, 2 slices of sasko oat and honey bread with avo and eggs on top. And a bit of atchar.

Hertzoggies are small tarts or cookies developed by the Cape Malay community in South Africa in the 1920s. They were named after J. B. M. Hertzog, the Prime Minister from 1924 to 1939.

These little tarts have a buttery crust is filled with a layer of apricot jam. They are topped with a piping of coconut meringue, then baked until set and golden.

I made the Hertzoggies or Hertzogkoekies as tartlets, but have also seen them shaped more similarly to flower-like cookies with the coconut filling baked on one side and the jam added after baking to the other side.

They are especially delicious paired with tea and are a popular treat during Eid.

Recipe

A recipe for Hertzoggies (South African Jam and Coconut Tartlets)! This treat pairs a buttery, delicate crust with apricot jam and a sweet coconut meringue topping.

• Prep Time 20 minutes
• Cook Time 20 minutes
• Resting Time: 30 minutes
• Total Time 1 hour 10 minutes
• Servings 12 -14 Tartlets

Instructions

To make the pastry:

• In a large bowl, combine the flour, sugar, baking powder, salt, and nutmeg.
• Quickly cut in the cold butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea and the dough has a crumbly texture.
• Mix in the egg yolks, followed by just enough water to bring the dough together until smooth.
• Form the dough into a disc, wrap in plastic, and refrigerate until chilled, about 30 minutes.

To form the Hertzoggies:

• Preheat oven to 350˚F (180˚C). Grease a tartlet pan with butter.
• On a sheet of wax paper or a lightly floured surface, gently roll the chilled pastry until it is 1/4 inch (0.5 centimeter) thick. Cut out circles of dough 2 1/2 inches (6.3 centimeters) wide. 
• Carefully transfer the circles to the prepared tartlet pan, gently pressing into the bottom and sides of the pan. Repeat with remaining dough. Place the pan in the refrigerator while you prepare the meringue.
• In a large bowl, beat the egg whites to form soft peaks. While beating, slowly add the sugar until stiff peaks form. Gently fold in the coconut flakes, followed by the vanilla extract.
• Remove the pan from the refrigerator and place about 2 teaspoons of jam across the bottom of each tartlet.
• Transfer the coconut meringue to a piping bag or a large ziploc bag with about 1/2 inch (1.25 centimeter) corner snipped off. Pipe the batter or spoon over the apricot jam to fully cover.
• Bake the Hertzoggies in the preheated oven until the pastry is set and the meringue is crisp and golden, about 20-25 minutes. 
• Allow to cool in the pan for 5 minutes before removing to a wire rack to cool to room temperature.
• These pastries are best the day they are baked, but can be stored in an airtight container in the refrigerator for up to 3 days.

https://tarasmulticulturaltable.com/hertzoggies-south-african-tartlets/

I've attempted this many times over the years and this is the first time it came out cooked properly and not burnt or raw lol!

I'll call it a quick meal because I used leftover bulgur rice for the stuffing. Added chopped tomato and onion, spice and tomato paste to the rice, mixed nicely together in a bowl and stuffed the bell peppers. I covered them with a slice of tomato to fit. Filled the pot to half way with water and left it on the stove while I did some cleaning around the house. It was cooked through when I came to check on it.

We had it with garlic yogurt (grated garlic added to plain yogurt).