These vintage jam and coconut tartlets date back to the 1920s. The good news is that we’ve given this classic sweet a fuss-free quick and easy makeover so you can prepare them in minutes.

Ingredients

• 24 ready-made mini pastry shells
• 125 ml Rhodes Quality Apricot Jam
• 2 egg whites
• 125 ml white sugar
• 250 ml (1 C) desiccated coconut

Method

1. Fill the pastry shells with Rhodes Apricot Jam.
2. Place the pastry shells onto a baking tray.
3. Whisk the egg whites until fluffy and white.
4. Slowly, one spoonful at a time, add the sugar beating well after each addition.
5. Once all the sugar has been dissolved and the meringue mixture is glossy and smooth, stir in the coconut.
6. Add evenly sized spoonfuls of the coconut meringue onto the top of each pastry shell, covering the Rhodes Quality Apricot Jam.
7. Bake in an oven preheated to 180°C for 20 minutes or until lightly golden and firm to the touch.