This is a typical South African Coconut tart – also referred to as a “Klappertert” – the type of tart you may find at your favorite “Tuisnywerheid” (home industry store) or at the local church- or school-bazaar.
Coconut is used in many traditional and contemporary South African recipes, such as Hertzoggies (page 162 in our book), Crunchies (page 168), Dadelgoedjies (page 167) and Coconut macaroons on page 151. Coconut keeps baked goods moist and flavorsome, extending the freshness of teacakes (see our Apple almond teacake on page 146). The much-loved Romany Cream cookies also contain coconut. Shredded, unsweetened coconut is often served as a condiment with bobotie (pages 52, 55 and 62) and curries (pages 60, 66 and 67), along with chutney (page 188), sliced banana and sambals (pages 103 and 104). Typically, South African recipes call for unsweetened, shredded or desiccated coconut. A fine or medium shred works well for baked goods and garnishes, whereas a coarse shred or flaked coconut adds an attractive twist to mueslis (page 185) and garnishes. Avoid the sweetened or reduced fat forms of dried coconut, or adjust the sugar and fat contents of your recipe accordingly.
Prep time:
Cook time:
Total time:
- 1 stick (4 ounces) butter
- ¼ cup sugar
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon almond extract
- 1½ cups flour
- 1 teaspoon baking powder
- 3 tablespoons apricot jam
- 2 tablespoons soft (room temperature) butter
- ¾ cup sugar
- ½ teaspoon salt
- 2 eggs
- ½ teaspoon almond extract
- 2 cups shredded coconut, unsweetened
- First make the pastry, by beating the butter, sugar and salt until pale, light and fluffy.
- Add the egg and beat well.
- Mix in the almond extract.
- Lightly cut in the flour and baking powder until the dough starts to come together.
- Press it together lightly and divide in two. Set ½ aside for future use.
- Press the dough into a 9-inch pie plate and prick the base with a fork.
- Spoon the apricot jam onto the base, spread lightly to cover and set aside in a cool place.
- Put the butter, sugar, salt and eggs in a mixing bowl.
- Beat well until light and fluffy.
- Mix in the almond extract.
- Fold in the coconut until well blended.
- Scrape into the crust and bake at 350˚F for 35-45 minutes until lightly browned.
- Serve at room temperature.
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