Dziriat (Algerian Almond Tarts)
A traditional Algerian dessert with a rich almond filling flavored with lemon zest and orange blossom water, baked in crisp pastry shells and finished with a warm citrus syrup.
Pasos
- 1
Prepare the almonds ahead: bring 6 cups of water to a boil, add the almonds, soak about 5 minutes, then drain and peel. Spread almonds on baking sheets and bake at 200°F 93 °C · 200 °F · Fuego bajo (95°C 95 °C · 203 °F · Fuego bajo) until completely dry and toasted (this takes several hours). Do not burn the nuts, as it will give a bitter taste to the filling.
- 2
Make the sugar syrup: combine 1 cup sugar and 1 cup water in a saucepan and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and simmer until syrupy (30–40 minutes). Stir in orange blossom water, remove from heat and set aside.
- 3
Prepare the dough: mix flour and salt; make a well in the center and pour in oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough is soft and pliable. Divide into 4 equal portions. Cover with a damp cloth and set aside.
- 4
Make the almond filling: finely grind the almonds. Measure 3 cups of the ground almonds into a mixing bowl and stir together with 1 cup sugar, baking powder, vanilla, lemon zest, and 2 tablespoons orange blossom water. Mix in the three eggs one at a time, stirring constantly until you get a sticky paste.
- 5
Assemble the tarts: sprinkle cornstarch on the rolling surface to prevent sticking. Roll each dough portion very thin (1–2 mm). Cut circles about 10 cm in diameter each. Lightly wipe the surface of each circle with cornstarch and fit into a tart mold (cornstarch side down). Gently press the dough onto the sides and bottom of the mold, trim excess dough from around the rim. Fill three quarters of each mold with the almond filling.
- 6
Bake and finish: bake on the top shelf at 350°F 177 °C · 350 °F · Gas 4 · Fuego medio (175°C 175 °C · 347 °F · Gas 4 · Fuego medio) for 20–25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Place a pine nut in the center of each tart for decoration and cool on a wire rack.
