Step 1 of 7
Dziriat (Algerian Almond Tarts)
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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Bake on the top shelf for 20–25 minutes until golden and firm. Remove from moulds immediately.
Step 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.
