Dziriat (Algerian Almond Tarts)

Dziriat, also known as Algerian Almond Tarts, is a delightful dessert that showcases the rich flavors of almonds in a traditional Algerian recipe.

By API | Prep: 15 min | Cook: 30 min | Serves: 4

Tags: Dessert, Algerian

Ingredients

• 1 g sugar
• 1 ml water
• 1 tbsp lemon juice
• 2 tbsp orange blossom water
• 2 cup all purpose flour
• 2 tbsp vegetable oil
• 1 pcs eggs
• 0.5 tbsp lemon juice
• 1 g salt
• 1 tbsp orange blossom water
• 4 cup almonds
• 1 g sugar
• 3 pcs eggs
• 0.5 tsp baking powder
• 1 tsp vanilla
• 1 pcs zest of 1 lemon
• 2 tbsp orange blossom water
• 1 pcs sprinkling cornstarch
• 1 pcs to serve pine nuts

Instructions

1. Prepare the almonds a day in advance.
2. Bring 6 cups of water to a rolling boil.
3. Take the water off the heat and incorporate the almonds.
4. Allow the almonds to soak in the water for approximately 5 minutes.
5. Drain the almonds and remove their skins.
6. Arrange the almonds on baking trays.
7. Bake the almonds at 200 degrees F (95 degrees C) until they are fully dry and toasted.
8. In a saucepan, mix together 1 cup of sugar and 1 cup of water.
9. Heat the sugar-water mixture until it reaches a boil.
10. Stir in 1 teaspoon of lemon juice once it starts boiling.
11. Lower the heat and let it simmer until it thickens into a syrup, which should take around 30 to 40 minutes.
12. Add orange blossom water and take it off the heat.
13. Set the sugar syrup aside to cool.
14. In a large mixing bowl, combine flour and salt.
15. Create a well in the center of the flour mixture.
16. Into the well, add oil, one egg, 1/2 teaspoon of lemon juice, and 1 tablespoon of orange blossom water.
17. Using your fingers, mix until the dough has a crumbly texture.
18. Gradually add warm water while mixing until the dough is soft and manageable.
19. Divide the dough into four equal sections.
20. Cover the dough with a damp cloth and set it aside.
21. Use a food processor to finely grind the almonds.
22. Measure out 3 cups of the finely ground almonds and place them in a mixing bowl.
23. Combine the ground almonds with 1 cup of sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons of orange blossom water.
24. Incorporate the eggs one at a time, mixing continuously.
25. Continue to mix until the mixture is sticky and resembles a paste.
26. Dust the rolling surface with cornstarch to avoid sticking.
27. Roll each piece of dough very thin, about 1 to 2 millimeters (1/16 inch).
28. Cut the rolled dough into circles that are approximately 10 centimeters (4 inches) in diameter.
29. Gently dust the top of each circle with cornstarch.
30. Place each circle into a tart mold with the cornstarch side facing down.
31. Carefully press the dough against the sides and base of the mold.
32. Trim any excess dough from the edges.
33. Fill each mold with the almond mixture, filling them three-quarters full.
34. Bake on the top rack at 350 degrees F (175 degrees C) for 20 to 25 minutes.
35. Once out of the oven, remove the tarts from the molds immediately.
36. While still warm, dip each tart into the sugar syrup.
37. Insert a pine nut into the center of each tart for decoration.
38. Transfer the tarts to a wire rack to cool and drain.

More recipes on YumPlanner