Dziriat — delicate Algerian almond tarts with a thin pastry shell and rich orange-blossom almond filling, dipped in sugar syrup and topped with a pine nut.
- 1 cup Water
- 2 cups All Purpose Flour
- 2 tablespoons Vegetable Oil
- 1/2 teaspoon Lemon Juice
- 1 pinch Salt
- 4 cups Almonds
- 1 cup Sugar
- 3 Egg
- 1/2 teaspoon Baking Powder
- 1 tsp Vanilla
- Zest of 1 Lemon
- 2 tablespoons Orange Blossom Water
- Sprinkling Cornstarch
- To serve Pine Nuts
Video
Preparation
- Prepare the almonds the day before: bring 6 cups of water to the boil, remove from the heat, add the almonds, and soak for about 5 minutes, then drain and peel. Spread on baking sheets and bake at 200°F (95°C) until completely dry and toasted, which takes several hours — take care not to burn them.
- Combine 1 cup sugar and 1 cup water in a saucepan and bring to the boil. Add 1 teaspoon lemon juice, reduce to low, and simmer until syrupy, about 30 to 40 minutes, then stir in the orange blossom water, remove from the heat, and set aside.
- Combine the flour and salt in a large bowl, make a well, and pour in the oil, egg, ½ teaspoon lemon juice and 1 tablespoon orange blossom water. Mix with your fingers to coarse crumbs, then gradually add warm water until soft and pliable. Divide into 4 portions, cover with a wet cloth, and set aside.
- Finely grind the almonds in a food processor. Measure 3 cups into a bowl and stir together with 1 cup sugar, the baking powder, vanilla, lemon zest and 2 tablespoons orange blossom water. Mix in three eggs one at a time, stirring constantly, until you have a sticky paste.
- Sprinkle cornstarch on the rolling surface and roll each portion of dough very thinly (1–2mm). Cut into 10cm circles, lightly dust with cornstarch, and fit cornstarch-side down into tart moulds, pressing onto the sides and base and trimming the rims. Fill each three-quarters full with the almond filling.
- Bake on the top shelf at 350°F (175°C) for 20 to 25 minutes, until golden and firm. Remove from the moulds straight away, dip each tart in the sugar syrup while still hot, top with a pine nut, and place on a wire rack to drain.
