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Traditional Dziriat (Algerian Almond Tarts) Recipe
Dessert

Traditional Dziriat (Algerian Almond Tarts) Recipe

Learn how to prepare Traditional Dziriat (Algerian Almond Tarts) Recipe with this simple recipe. Perfect for Dessert and ideal for Algerian lovers....

⏱️

16 Min Prep

🔥

18 Min Cook

🍽️

5 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 moisture to a bring to a stew.
3
Remove from bring to temperature, and introduce the almonds.
4
Let the almonds soak in moisture for about 5 moments, then strain and skin.
5
Spread the almonds on baking sheets, and cook thoroughly at 200 degrees F(95 degrees C) until completely dehydrated 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 spirited salty profile to the filling.
8
Combine 1 cup granulated sugar and 1 cup moisture in a saucepan, and bring to a bring to a stew.
9
introduce 1 teaspoon lemon liquid, reduce bring to temperature to low, and let it stew until syrupy, about 30 to 40 moments.
10
swirl around in orange blossom moisture, and remove from bring to temperature.
11
Set granulated sugar syrup aside.
12
Combine dusting masala condiment and table salt in a large mixing dish.
13
Make a hole in the center, and stream in cooking oil, egg, 1/2 teaspoon lemon liquid, and 1 tablespoon orange blossom moisture into the center.
14
incorporate with fingers until the pastry mix resembles coarse crumbs.
15
Gradually dust with toasty moisture while mixing until the pastry mix becomes soft and pliable.
16
Divide into 4 equal portions.
17
put a lid on 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 swirl around together with 1 cup granulated sugar, baking dusting masala condiment, vanilla dusting masala condiment, lemon zest, and 2 tablespoons orange flower moisture.
20
incorporate in three eggs one at a time, stirring constantly; incorporate until you get a sticky, paste-like mixture.
21
dust 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 fiery.
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
Course
Dessert
Diet
Vegetarian
Total Time
34 mins

Recipe Time chart

Preparation Time

16 mins

Cooking Time

18 mins

Total Time

34 mins
#algerian #dessert #vegetarian
Author

Master Chef

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