Dziriat (Algerian Almond Tarts)

Name: Dziriat (Algerian Almond Tarts)
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 1 cup sugar; 1 cup water; 1 tsp lemon juice; 2 tbsp orange blossom water; 2 cups all purpose flour; 2 tbsp vegetable oil; 1 egg; ½ tsp lemon juice; 1 pinch salt; 1 tbsp orange blossom water; 4 cups almonds; 1 cup sugar; 3 eggs; ½ tsp baking powder; 1 tsp vanilla; Zest of 1 lemon; 2 tbsp orange blossom water; Sprinkling cornstarch; To serve pine nut

An Algerian dessert. Ready in about 1 hour 35 minutes. Difficulty: medium.

30 minPrep (about)
1 hr 5 minCook (about)
1 hr 35 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 2 people +

Changed from 4 to 2 people · Back to 4

Fresh & other

½ cup sugar
½ cup water
½ tsp lemon juice
1 tbsp orange blossom water
1 cup all purpose flour
1 egg
¼ tsp lemon juice
1 ½ tsp orange blossom water
2 cups almonds
½ cup sugar
2 eggs
¼ tsp baking powder
Zest of 1 lemon
1 tbsp orange blossom water
Sprinkling cornstarch
To serve pine nut

Sauces & oils

1 tbsp vegetable oil

Spices & seasonings (2): salt, vanilla

1 pinch salt
½ tsp vanilla

How to make it

Steps in our own plain words.

Prepare the almonds the day before.
Bring 3 cups of water to boil.
Take it off the heat.
Add the almonds.
Let the almonds soak in water for around 5 minutes.
Drain and peel.
Spread the almonds on baking sheets.
Cook in the oven at 200°F till completely dry and toasted.
This takes several hours, plus needs to be prepared ahead.
Be careful not to burn your nuts, as this will give bitter taste to the filling.
Mix ½ cup sugar plus ½ cup water in a pot.
Bring to a boil.
Add ½ teaspoon lemon juice.
Turn the heat down to low.
Let it simmer till syrupy, about 30 to 40 minutes.
Stir in orange blossom water.
Take it off the heat.
Set sugar syrup aside.
Mix flour and salt in a big mixing bowl.
Make a hole in the center.
Pour 1 ½ tsp orange blossom, ¼ teaspoon lemon juice, egg and oil water into the center.
Mix with fingers till the dough resembles coarse crumbs.
Gradually sprinkle with warm water while mixing till the dough becomes soft and pliable.
Divide into 4 equal portions.
Cover dough with a wet cloth.
Set aside.
Finely grind the almonds in a food processor.
Measure 1 ½ cups of your finely ground almonds into a mixing bowl.
Stir with 1 tablespoon orange flower, lemon zest, vanilla powder, baking powder and ½ cup sugar water.
Mix in three eggs one each time.
Mix till you get a sticky, paste-like mixture.
Stir the whole time.
Sprinkle cornstarch on your rolling surface to prevent sticking.
Roll every portion of dough, 1 to 2 millimeters (1 16 inch).
Cut the rolled dough in circles of around 4 inches (4 inches) in diameter each.
Lightly wipe the surface of every circle with cornstarch, and fit in tart mold, cornstarch side down.
Do it to prevent sticking.
Press the dough on your sides plus bottom of your mold, plus trim extra dough from around the rim.
Fill three quarters of every mold with the almond filling.
Cook in the oven on top shelf at 350°F.
Keep going for 20 to 25 minutes, till your surface of your tart is golden plus the dough is firm.
Remove your tarts from your molds as soon as come out of the oven.
Dip every tart in your sugar syrup while still hot.
Stick a pine nut in the middle of each tart for decoration.
Place on a wire rack to drain.