Snack

Dziriat (Algerian Almond Tarts)

Name: Dziriat (Algerian Almond Tarts)
Prep time: 60 min
Cook time: 240 min
Total time: 300 min
Cuisine: Algerian
Ingredients: 1 cup sugar; 1 cup water; 1 tsp lemon juice; 2 tablespoons orange blossom water; 2 cups all-purpose flour; 2 tablespoons vegetable oil; 1 egg; 1/2 teaspoon lemon juice; 1 pinch salt; 1 tablespoon orange blossom water; 4 cups almonds; 1 cup sugar; 3 eggs; 1/2 teaspoon baking powder; 1 tsp vanilla; lemon, zested, Zest of 1; 2 tablespoons orange blossom water; cornstarch, Sprinkling; pine nuts, To serve

Delicate Algerian almond tarts with a fragrant orange blossom almond filling, soaked in lemon sugar syrup and topped with pine nuts.

5 hr
250 kcal
Vegetarian
Algerian
Dessert

Mellowpan tip: Makes 24 servings, plenty to share.

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Ingredients

For 24 servings

Steps

Step 1:
Prepare the almonds the day before.
Step 2:
Bring 6 cups of water to a boil.
Step 3:
Remove from the heat and add the almonds.
Step 4:
Let the almonds soak in the water for about 5 minutes, then drain and peel them.
5 min
Step 5:
Spread the almonds on baking sheets and bake at 200 degrees F (95 degrees C) until completely dry and toasted; this takes several hours. Do not burn the nuts, or the filling will taste bitter.
Step 6:
Combine 1 cup sugar and 1 cup water in a saucepan and bring to a boil.
Step 7:
Add 1 teaspoon lemon juice, reduce the heat to low, and simmer until syrupy, about 30 to 40 minutes.
30–40 min
Step 8:
Stir in orange blossom water, remove from the heat, and set the sugar syrup aside.
Step 9:
Combine the flour and salt in a large mixing bowl.
Step 10:
Make a hole in the center and pour in the oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water.
Step 11:
Mix with your fingers until the dough resembles coarse crumbs.
Step 12:
Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable.
Step 13:
Divide the dough into 4 equal portions, cover with a wet cloth, and set aside.
Step 14:
Finely grind the almonds in a food processor.
Step 15:
Measure 3 cups of the finely ground almonds into a mixing bowl and stir in 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water.
Step 16:
Mix in the three eggs one at a time, stirring constantly, until you have a sticky, paste-like mixture.
Step 17:
Sprinkle cornstarch on the rolling surface to prevent sticking.
Step 18:
Roll each portion of dough very thinly, to 1 to 2 millimeters (1/16 inch).
Step 19:
Cut the rolled dough into circles about 10 centimeters (4 inches) in diameter.
Step 20:
Lightly wipe each circle with cornstarch and fit it into a tart mold, cornstarch side down, to prevent sticking.
Step 21:
Gently press the dough onto the sides and bottom of the mold, then trim the extra dough from around the rim.
Step 22:
Fill each mold three quarters full with the almond filling.
Step 23:
Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the tart surface is golden and the dough is firm.
20–25 min
Step 24:
Remove the tarts from the molds as soon as they come out of the oven.
Step 25:
Dip each tart in the sugar syrup while still hot.
Step 26:
Stick a pine nut into the middle of each tart for decoration.
Step 27:
Place the tarts on a wire rack to drain.