Dziriat (Algerian Almond Tarts)

In a saucepan, combine sugar and water, bring to a boil, then add lemon juice and simmer until a light syrup forms. Stir in orange blossom water and set aside to cool.

Ingredients

15 mL of Orange Blossom Water

15 mL of Oil

120 mL of Warm Water

240 mL of Orange Flower Water

15 mL of Lemon Juice

5 mL of Lemon Zest

Equipment

Sauce Pan

In a large bowl, mix flour and salt. Create a well and incorporate oil, egg, lemon juice, and orange blossom water, mixing until crumbly. Gradually add warm water to form a soft, pliable dough. Divide into four portions and cover with a damp cloth.

Ingredients

15 mL of Orange Blossom Water

60 mL of Oil

120 mL of Warm Water

240 mL of Orange Flower Water

15 mL of Lemon Juice

30 mL of Lemon Zest

475 mL of All Purpose Flour

2½ mL of Coarse Salt

1 piece of Egg

Equipment

Bowl

Kitchen Towels

Finely grind the dried almonds in a food processor. In a bowl, combine 3 cups of ground almonds with sugar, baking powder, vanilla powder, lemon zest, and orange flower water. Add eggs one at a time to create a sticky paste.

Ingredients

700 mL of Raw Almonds

240 mL of Orange Blossom Water

240 mL of Warm Water

5 mL of Baking Powder

15 mL of Orange Flower Water

240 mL of Lemon Juice

5 mL of Lemon Zest

2 pieces of Egg

2½ mL of Vanilla Powder

Equipment

Food Processor

Bowl

Roll the dough thinly on a surface dusted with cornstarch. Cut into 10cm circles, press into tart molds, and fill each three-quarters full with the almond paste.

Ingredients

60 mL of Cornstarch

30 mL of Raw Almonds

Equipment

Rolling Pin

Tartlet Molds

Tart Molds

Bake the tarts at 175°C for 20 to 25 minutes until golden. Remove from molds while hot, dip into the prepared sugar syrup, and garnish with a pine nut.

Ingredients

12 pieces of Pine Nuts

Equipment

Oven

Tartlet Molds

Tart Molds