Dziriat (Algerian Almond Tarts) is a traditional Algerian recipe for a classic tart of a flour, egg and vegetable oil dough filled with a mix of blanched almonds, sugar and egg that's served with sugar and lemon juice syrup. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Algerian Almond Tarts (Dziriat).
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This is a fairly complex recipe and traditionally these almond tarts are only served on special occasions such as weddings. But the final result is always worth the time invested in it.
Ingredients:
For the Dough:
250g plain flour
2 tbsp vegetable oil (grapeseed oil or rapeseed oil are excellent)
1 egg
1 tsp fresh lemon juice
generous pinch of salt
15ml orange flower water
warm water to combine
For the Sugar Syrup:
200g granulated sugar
240ml water
1 tsp fresh lemon juice
2 tbsp orange flower water
For the Filling:
570g blanched almonds
200g sugar
3 eggs
1/2 tsp baking powder
1 tsp vanilla extract
freshly-grated zest of 1 lemon
2 tbsp orange flower water
cornflour for rolling out the dough
pine nuts for decoration
Method:
Begin with the sugar syrup: combine the water and sugar in a pan and slowly bring to a boil, stirring until the sugar dissolves. Add the lemon juice then reduce to a low simmer and cook for about 35 minutes, or until the mixture becomes thick and syrupy. Add the orange blossom water, stir to combine then take off the heat and set aside.
For the dough, mix the flour and salt in a bowl then form a well in the centre and add the oil, beaten egg, lemon juice and orange blossom water. Combine with your fingers until the dough comes to resemble coarse breadcrumbs. Add warm water a little at a time until the mixture comes together as a soft and pliable dough. Divide into four equal portions, put on a plate, cover with a damp cloth and set aside.
Put the almonds in a food processor and render to a very fine crumb. Measure 450g of the almonds into a bowl mix with the sugar, baking powder, vanilla extract, lemon zest and orange flower water. Add the eggs one at a time, stirring constantly with each addition until you end-up with a thick paste-like mix.
Sprinkle a little cornflour onto a work surface and roll reach piece of dough so it's only about 2mm thick at most. Dust the top of each pastry piece with cornflour and use, cornflour side down, to line 10cm diameter pie mould. Trim the excess pastry from the rims and fill the tarts 3/4 full with almond filling.
Place in the top of an oven pre-heated to 170°C (325°F/Gas Mark 3) and bake for about 25 minutes, or until the dough is firm and the surface of the tart is golden. Unmould the tarts as soon as they emerge from the oven and dip in the sugar syrup whilst still hot. Stick a few pine nuts in each tart for decoration then transfer to a wire rack to cool completely.
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