ChefBookDessert · Algerian
Dziriat (Algerian Almond Tarts)
A traditional Algerian pastry featuring a delicate, thin crust filled with a fragrant almond paste and soaked in a citrusy orange blossom syrup.
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- Prep
- 60 min
- Cook
- 65 min
- Total
- 125 min
- Serves
- 12
- Level
- Medium
Method
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Prepare the almonds ahead by boiling them for 5 minutes, peeling, and then baking at 200°F (95°C) until completely dry and toasted (several hours).
Make the syrup by boiling 1 cup sugar and 1 cup water with 1 tsp lemon juice. Simmer for 30-40 minutes until syrupy, then stir in 2 tbsp orange blossom water and set aside.
Combine flour and salt. Add oil, one egg, 1/2 tsp lemon juice, and 1 tbsp orange blossom water. Mix into crumbs, then gradually add warm water until the dough is soft and pliable. Divide into 4 parts and let rest under a wet cloth.
Finely grind the dried almonds. Mix 3 cups of ground almonds with 1 cup sugar, baking powder, vanilla, lemon zest, and 2 tbsp orange blossom water. Stir in 3 eggs one at a time until a sticky paste forms.
Roll the dough very thinly (1-2mm) on a cornstarch-sprinkled surface. Cut 10cm circles, fit them into tart molds (cornstarch side down), and trim the edges. Fill three-quarters of each mold with the almond paste.
Bake at 350°F (175°C) for 20-25 minutes until golden. While hot, remove from molds and dip into the sugar syrup. Decorate with a pine nut in the center and drain on a wire rack.
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