Why You’ll Love This Recipe
- Authentic Taste: Experience the rich flavors of Algerian cuisine with these traditional almond tarts.
- Perfect for Celebrations: Ideal for special occasions, adding an exotic touch to your dessert table.
- Nutty and Sweet: The combination of almonds and a hint of citrus offers a delightful flavor profile.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sugar syrup:
- 1 cup white sugar
- 1 cup water
- 1 teaspoon fresh lemon juice
- 2 tablespoons orange flower water
For the dough:
- 2 cups all-purpose flour
- 2 tablespoons vegetable oil
- 1 egg
- ½ teaspoon fresh lemon juice
- 1 pinch salt
- 1 tablespoon orange flower water
For the filling:
- 4 cups raw almonds
- 1 cup sugar
- 3 eggs
- ½ teaspoon baking powder
- 1 teaspoon vanilla powder
- Zest of 1 lemon
- 2 tablespoons orange flower water
- Cornstarch, for rolling out the dough
- Pine nuts, for decoration
Directions
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Prepare the almonds: A day before baking, boil 6 cups of water, remove from heat, and add the almonds. Let them soak for about 5 minutes, then drain and peel. Spread the almonds on baking sheets and bake at 200°F (95°C) until completely dry and toasted. This process takes several hours. Ensure they don’t burn to avoid bitterness.
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Make the sugar syrup: In a saucepan, combine 1 cup sugar and 1 cup water, bringing it to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water and remove from heat. Set aside.
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Prepare the dough: In a large mixing bowl, combine flour and salt. Create a well in the center and add oil, egg, ½ teaspoon lemon juice, and 1 tablespoon orange blossom water. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions, cover with a wet cloth, and set aside.
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Prepare the filling: Finely grind the almonds using a food processor. Measure 3 cups of the ground almonds into a mixing bowl and mix with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Incorporate the eggs one at a time, stirring constantly until achieving a sticky, paste-like mixture.
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Assemble the tarts: Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, about 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles approximately 10 centimeters (4 inches) in diameter. Lightly dust each circle with cornstarch and fit into tart molds, cornstarch side down. Gently press the dough onto the sides and bottom of the mold, trimming excess dough from around the rim. Fill three-quarters of each mold with the almond filling.
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Bake: Place the filled molds on the top shelf of an oven preheated to 350°F (175°C). Bake for 20 to 25 minutes, or until the tart surfaces are golden and the dough is firm.
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Finish the tarts: Remove the tarts from the molds immediately after baking. While still hot, dip each tart into the prepared sugar syrup. Decorate by placing a pine nut in the center of each tart. Place on a wire rack to drain and cool.
Servings and Timing
- Servings: Approximately 40 tarts
- Prep time: 2 hours (excluding almond preparation)
- Cook time: 25 minutes
- Additional time: 1 day (for almond preparation)
- Total time: 1 day 2 hours 25 minutes
Variations
- Molding techniques: Some variations involve hand-molding the tarts instead of using molds.
- Syrup dipping: Depending on preference, tarts can be dipped in syrup or served without.
- Dough composition: Butter can replace vegetable oil in the dough, and the egg may be omitted in some recipes.
Storage/Reheating
- Storage: Store the tarts in an airtight container at room temperature.
- Shelf life: They remain fresh for up to a week.
- Reheating: While traditionally served at room temperature, if desired, warm them slightly in an oven preheated to 300°F (150°C) for about 5 minutes.
FAQs
What occasions are Dziriat typically prepared for?
Dziriat are traditionally prepared for special celebrations and weddings in Algeria.
Dziriat (Algerian Almond Tarts)
Dziriat, or Algerian Almond Tarts, are traditional, delicate pastries featuring a rich almond filling in a thin, firm crust. Perfect for special occasions or weddings, these tarts offer a delightful combination of almonds, citrus, and orange blossom water. A true taste of Algerian culinary heritage, these tarts are sure to impress!
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 1 day 2 hours 25 minutes
- Yield: 40 tarts
- Category: Dessert
- Method: Baking
- Cuisine: Algerian
- Diet: Vegetarian
Ingredients
For the Sugar Syrup:
- 1 cup white sugar
- 1 cup water
- 1 teaspoon fresh lemon juice
- 2 tablespoons orange flower water
For the Dough:
- 2 cups all-purpose flour
- 2 tablespoons vegetable oil
- 1 egg
- ½ teaspoon fresh lemon juice
- 1 pinch salt
- 1 tablespoon orange flower water
For the Filling:
- 4 cups raw almonds
- 1 cup sugar
- 3 eggs
- ½ teaspoon baking powder
- 1 teaspoon vanilla powder
- Zest of 1 lemon
- 2 tablespoons orange flower water
- Cornstarch, for rolling out the dough
- Pine nuts, for decoration
Instructions
Prepare the Almonds:
- Soak the almonds – The day before baking, boil 6 cups of water and remove from heat. Add the almonds and let them soak for about 5 minutes. Drain and peel. Spread the almonds on baking sheets and bake at 200°F (95°C) until completely dry and toasted (several hours). Be sure not to burn them to avoid bitterness.
Make the Sugar Syrup:
- In a saucepan, combine sugar and water. Bring it to a boil, then reduce heat and simmer until syrupy (about 30-40 minutes). Add lemon juice and orange blossom water, then remove from heat. Set aside.
Prepare the Dough:
- In a large mixing bowl, combine flour and salt. Create a well in the center and add oil, egg, lemon juice, and orange flower water. Mix with fingers until the dough resembles coarse crumbs. Gradually add warm water until the dough becomes soft and pliable.
- Divide the dough into 4 portions, cover with a wet cloth, and set aside.
Prepare the Filling:
- Finely grind the almonds using a food processor. In a bowl, mix 3 cups of ground almonds with sugar, baking powder, vanilla powder, lemon zest, and orange flower water. Add eggs one at a time, stirring constantly until a sticky paste-like mixture forms.
Assemble the Tarts:
- Dust the rolling surface with cornstarch. Roll each dough portion very thinly (1 to 2 millimeters). Cut the dough into 10 cm (4 inches) circles.
- Place the dough circles into tart molds, cornstarch side down, gently pressing onto the sides and bottom. Trim any excess dough around the rim.
- Fill each mold with the almond mixture, filling three-quarters full.
Bake:
- Place the tarts in a preheated oven at 350°F (175°C) and bake for 20-25 minutes until the tarts are golden and the dough is firm.
Finish the Tarts:
- Immediately remove the tarts from the molds after baking. Dip each tart into the prepared sugar syrup while hot. Decorate with a pine nut in the center.
- Place on a wire rack to cool and drain.
Notes
- Molding techniques: Some variations of this recipe involve hand-molding the tarts instead of using tart molds.
- Dough variations: Butter can replace vegetable oil in the dough, and some recipes omit the egg.
- Sugar Syrup: You can adjust the sweetness of the syrup by modifying the sugar-to-water ratio according to your taste.
- Storage: Store in an airtight container at room temperature for up to a week.
- Reheating: Serve at room temperature. If desired, warm slightly in an oven preheated to 300°F (150°C) for about 5 minutes.
