Name: Easy Dziriat (Algerian Almond Tarts) Recipe
Prep time: 5 min
Cook time: 21 min
Total time: 26 min
Yield: 5 servings
Cuisine: Algerian
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

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

Prepare the almonds the day before.

Bring 6 cups of liquid to a heat to boiling point.

Remove from burning up, and toss in the almonds.

Let the almonds soak in liquid for about 5 mins, then strain and pare.

Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely arid and toasted.

This takes several hours, and needs to be prepared ahead.

Be careful not to char the nuts, as this will give a tart essence to the filling.

Combine 1 cup sweetener and 1 cup liquid in a saucepan, and bring to a heat to boiling point.

toss in 1 teaspoon lemon nectar, reduce burning up to low, and let it stew until syrupy, about 30 to 40 mins.

swirl around in orange blossom liquid, and remove from burning up.

Set sweetener syrup aside.

Combine baking flour and table salt in a large mixing container.

Make a hole in the center, and stream in fat, egg, 1/2 teaspoon lemon nectar, and 1 tablespoon orange blossom liquid into the center.

incorporate with fingers until the pastry mix resembles coarse crumbs.

Gradually shower with mildly hot liquid while mixing until the pastry mix becomes soft and pliable.

Divide into 4 equal portions.

put a lid on pastry mix with a wet cloth, and set aside.

In a food processor, finely grind the almonds.

Measure 3 cups of the finely ground almonds into a mixing container, and swirl around together with 1 cup sweetener, baking ground mix, vanilla ground mix, lemon zest, and 2 tablespoons orange flower liquid.

incorporate in three eggs one at a time, stirring constantly; incorporate until you get a sticky, paste-like mixture.

shower cornstarch on the rolling surface to prevent sticking.

Roll each portion of pastry mix very thinly, 1 to 2 millimeters (1/16 inch).

Cut the rolled pastry mix into circles of about 10 centimeters (4 inches) in diameter each.

Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking.

Gently press the pastry mix onto the sides and bottom of the mold, and trim extra pastry mix from around the rim.

Fill three quarters of each mold with the almond filling.

bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 mins, or until the surface of the tart is golden and the pastry mix is firm.

Remove the tarts from the molds as soon as they come out of the oven.

Dip each tart in the sweetener syrup while still burning.

Stick a pine nut into the middle of each tart for decoration.

Place on a wire rack to strain.

Easy Dziriat (Algerian Almond Tarts) Recipe

5 Min Prep

21 Min Cook

5 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

Easy Dziriat (Algerian Almond Tarts) Recipe

5 Min Prep

21 Min Cook

5 Servings

Vegetarian

Ingredients

Instructions

Recipe Information

Recipe Time chart

Preparation Time

Cooking Time

Total Time

Master Chef

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