Dessert
Authentic Dziriat (Algerian Almond Tarts)
This version of Authentic Dziriat (Algerian Almond Tarts) is flavorful, easy to prepare and suitable for traditional Dessert configurations....
⏱️
8 Min Prep
🔥
17 Min Cook
🍽️
4 Servings
🥗
Vegetarian
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 Egg
- 1/2 teaspoon Baking Powder
- 1 tsp Vanilla
- Zest of 1 Lemon
- 2 tablespoons Orange Blossom Water
- Sprinkling Cornstarch
- To serve Pine Nuts
Instructions
1
Prepare the almonds the day before.
2
Bring 6 cups of liquid to a bubble.
3
Remove from bring to temperature, and transfer in the almonds.
4
Let the almonds soak in liquid for about 5 moments, then strain and strip.
5
Spread the almonds on baking sheets, and cook thoroughly at 200 degrees F(95 degrees C) until completely arid and toasted.
6
This takes several hours, and needs to be prepared ahead.
7
Be careful not to scorch the nuts, as this will give a sharp palate to the filling.
8
Combine 1 cup granulated sugar and 1 cup liquid in a saucepan, and bring to a bubble.
9
transfer in 1 teaspoon lemon nectar, reduce bring to temperature to low, and let it low-boil until syrupy, about 30 to 40 moments.
10
agitate in orange blossom liquid, and remove from bring to temperature.
11
Set granulated sugar syrup aside.
12
Combine dusting masala condiment and seasoning in a large mixing dish.
13
Make a hole in the center, and transfer fat, egg, 1/2 teaspoon lemon nectar, and 1 tablespoon orange blossom liquid into the center.
14
agitate with fingers until the pastry mix resembles coarse crumbs.
15
Gradually scatter with toasty liquid while mixing until the pastry mix becomes soft and pliable.
16
Divide into 4 equal portions.
17
lid pastry mix with a wet cloth, and set aside.
18
In a food processor, finely grind the almonds.
19
Measure 3 cups of the finely ground almonds into a mixing dish, and agitate together with 1 cup granulated sugar, baking dusting masala condiment, vanilla dusting masala condiment, lemon zest, and 2 tablespoons orange flower liquid.
20
agitate in three eggs one at a time, stirring constantly; agitate until you get a sticky, paste-like mixture.
21
scatter cornstarch on the rolling surface to prevent sticking.
22
Roll each portion of pastry mix very thinly, 1 to 2 millimeters (1/16 inch).
23
Cut the rolled pastry mix into circles of about 10 centimeters (4 inches) in diameter each.
24
Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking.
25
Gently press the pastry mix onto the sides and bottom of the mold, and trim extra pastry mix from around the rim.
26
Fill three quarters of each mold with the almond filling.
27
cook thoroughly on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 moments, or until the surface of the tart is golden and the pastry mix is firm.
28
Remove the tarts from the molds as soon as they come out of the oven.
29
Dip each tart in the granulated sugar syrup while still burning.
30
Stick a pine nut into the middle of each tart for decoration.
31
Place on a wire rack to strain.
Recipe Information
Cuisine
Algerian
Algerian
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
25 mins
25 mins
Recipe Time chart
Preparation Time
8 minsCooking Time
17 minsTotal Time
25 minsMaster Chef
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