Dziriat (Algerian Almond Tarts)

Instructions

1- Prepare the almonds the day before.

2- Bring 6 cups of water to a boil.

3- Remove from heat, and add the almonds.

4- Let the almonds soak in water for about 5 minutes, then drain and peel.

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

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

7- Be careful not to burn the nuts, as this will give a bitter taste to the filling.

8- Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil.

9- Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes.

10- Stir in orange blossom water, and remove from heat.

11- Set sugar syrup aside.

12- Combine flour and salt in a large mixing bowl.

13- Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center.

14- Mix with fingers until the dough resembles coarse crumbs.

15- Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable.

16- Divide into 4 equal portions.

17- Cover dough 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 bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water.

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

21- Sprinkle cornstarch on the rolling surface to prevent sticking.

22- Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch).

23- Cut the rolled dough 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 dough onto the sides and bottom of the mold, and trim extra dough from around the rim.

26- Fill three quarters of each mold with the almond filling.

27- Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm.

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

29- Dip each tart in the sugar syrup while still hot.

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

31- Place on a wire rack to drain.