Dziriat (Algerian Almond Tarts)

Ingredients

• 1 cupsugar, for sugar syrup
• 1 cupwater, for sugar syrup
• 1 tsplemon juice, for sugar syrup
• 2 tbsporange blossom water, for sugar syrup
• 2 cupall-purpose flour, for pastry dough
• salt, a pinch; for pastry dough
• 2 tbspvegetable oil, for pastry dough
• 1egg, for pastry dough
• 1/2 tsplemon juice, for pastry dough
• 1 tbsporange blossom water, for pastry dough
• 4 cupalmonds, blanched, dried and finely ground — prepare the day before; use 3 cups of ground almonds for the filling
• 1 cupsugar, for almond filling
• 3egg, for almond filling; added one at a time
• 1/2 tspbaking powder, for almond filling
• 1 tspvanilla extract, for almond filling; instructions call for vanilla powder — use extract or powder
• 1lemon, zest only; for almond filling
• 2 tbsporange blossom water, for almond filling
• cornstarch, for dusting rolling surface to prevent sticking
• pine nuts, for garnish; one pressed into top of each tart

Method

1. 1

   The day before: blanch the almonds in boiling water for 5 minutes, drain and peel. Spread on baking sheets and dry in the oven at 95°C (200°F) for several hours until completely dry and toasted. Do not burn.

2. 2

   Make the sugar syrup: combine 1 cup sugar, 1 cup water and 1 tsp lemon juice. Bring to a boil, reduce heat and simmer for 30–40 minutes until syrupy. Stir in 2 tbsp orange blossom water. Set aside.

3. 3

   Make the pastry dough: combine the flour and salt in a bowl. Make a well and pour in the oil, egg, ½ tsp lemon juice and 1 tbsp orange blossom water. Mix with your fingers until crumbly, then gradually add warm water a teaspoon at a time until a soft, pliable dough forms. Divide into 4 portions, cover with a damp cloth and rest 30 minutes.

4. 4

   Make the almond filling: finely grind the dried almonds. Mix 3 cups ground almonds with 1 cup sugar, baking powder, vanilla, lemon zest and 2 tbsp orange blossom water. Add the 3 eggs one at a time, stirring until a sticky paste forms.

5. 5

   Preheat oven to 175°C (350°F). Dust a rolling surface with cornstarch. Roll each pastry portion very thin (1–2mm). Cut into 10cm circles and fit into tart moulds, cornstarch-side down. Fill ¾ full with almond filling.

6. 6

   Bake on the top shelf for 20–25 minutes until golden and firm. Remove from moulds immediately.

7. 7

   Dip each hot tart into the warm sugar syrup, then press a pine nut into the centre. Place on a wire rack to drain.