Prepare the muffin or tartlet pans (patty pans) by spraying them with non-stick cooking spray or lightly coating them with a thin layer of butter or oil.

Sift together the all-purpose flour, caster sugar, baking powder, mixed spice and salt.

Add the dry ingredients and cubed butter to the bowl of a food processor.You can also do this step by hand by rubbing the butter into the flour mixture.

Process until the mixture looks like fine breadcrumbs.

In a small bowl, whisk together the egg yolks and cold water.

Add the egg mixture to the butter and flour mixture in the food processor.

Process briefly until the pastry begins to clump together and form a ball.

Transfer the pastry onto a piece of cling film. Gather the pastry together and shape it into a flat disk about 1.5cm thick. Wrap it in the cling film and refrigerate for 20 minutes.

Once the pastry has firmed up, roll it out on a lightly floured surface or between two sheets of baking paper to a thickness of 3-5mm.

Use a cookie cutter to cut out circles large enough to fit the holes of your muffin or tart tin.

Carefully line each hole with the pastry circles. If the pastry tears, simply pinch it back together or patch it with a small piece of extra pastry.

Scoop 1-2 teaspoons of apricot jam into each hollow, depending on how much jam you want. Avoid overfilling, as the jam might bubble over during baking.

Preheat the oven to 180C/355F.

In a clean, grease-free bowl of a stand mixer, add the egg whites, vanilla extract and cream of tartar.

Beat until stiff peaks form, about 2 minutes at medium-high speed.

Slowly add the sugar, about 1 tablespoon at a time, every 30 seconds. This helps the sugar dissolve properly as it mixes. Be patient.

Once all the sugar is added and the meringue is beautifully glossy, it's ready.

Add the desiccated coconut to the meringue mixture.

Gently fold the coconut into the meringue with a large spoon or spatula until fully incorporated.

Spoon or pipe the coconut meringue on top of the apricot jam.

Bake in the preheated oven for 20-25 minutes, until the pastry is cooked and the meringue is a very light golden brown.

Allow the tarts to cool before transferring them to a wire rack. If they’re difficult to remove without breaking, let them cool a bit longer. Gently twist each tart in its hollow before lifting it out to help with removal.