• Cooking Time: 10 - 12 minutes
  • Servings: 2 Dozen
  • Preparation Time: 35 minutes using mixer


This recipe must be more than 100 years old and is traditionally South African. When I was a kid my grandmother made these when we came to visit as she knew how much we loved them. The pastry is simple yet light as a feather. These half moon tartlets just mealt in your mouth with a burst of slightly sour apricot jam [jelly] in the centre.

You can use Strawberry or Raspberry jam [jelly] BUT it's best with Apricot!

I hope you try this and share a little bit of sunshine from my country.


  • 3 cups of cake flour
  • 2 teaspoons of baking powder
  • 3 beaten eggs [at room tempreture]
  • 375grams of butter [at room tempreture]
  • 30ml of white vinegar
  • pinch of salt
  • Apricot Jam [Jelly] slightly sour is a plus
  • 1 beaten egg for brushing pastry


  • Heat stove to 250 degrees centigrade [500 degrees Faherenheit or Gas 7-8]
  • 1. Sieve the baking powder into the flour.
  • 2. You can use your mixer or use the hand method of rubbing butter into the flour until you have a fine crumbly mixture.
  • 3. Add 3 beaten eggs, vinegar and pinch of salt to mixture.
  • 4. When the dough forms, remove it from mixer or hand mixing bowl immediately.
  • 5. You can use the dough immediately or form a ball and cover with plastic wrap and place in your refrigerator until you have time to make the tartlets.
  • 6. If you kept dough in the refrigerator then leave outside until it reaches room tempreture before rolling out to a 5mm thickness.
  • 7. Use a cookie cutter of between 7-8cm and cut rounds from your pastry.
  • 8. Place a tiny dollop of Apricot Jam [Jelly] in the centre.
  • 9. Use a little water on finger and place on outer circumference of pastry.
  • 10. Fold over into a half moon and press the edges down to close edge of pastry.
  • 11. Brush each tarlet with beaten egg
  • 12. Place in oven for 10 - 12 minutes until golden brown. Do not be concerned if a little Jam [Jelly] boils from some of tartlets as this can be normal.
  • 13. Leave to cool on drying rack and then place in a sealed container.
  • 14. These can be kept up to a month in a sealed container if required or enjoy immediately with tea or coffee.

Author Credit: My Great Grandmother

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