A crisp tart shell is filled with apricot jam, topped with coconut meringue, and baked. These South African tea-time classics are served together on a large tray for a crowd.
Rub the cold butter into the flour until crumbly. Add the egg and knead until a dough forms.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 20 minutes.
Press the dough into a tart pan and spread the apricot jam evenly over it.
Mix the grated coconut with the sugar and sprinkle it over the jam.
Bake in an oven preheated to 180°C / 355°F for 30 minutes.
Do not bake the dough without resting it, or it may shrink too much during baking. Allergens: contains gluten (flour), dairy (butter), and eggs.
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