Dziriat Algerian Almond Tarts
Dziriat are exquisite Algerian almond tarts, often prepared for special occasions and celebrations. These delicate pastries feature a sweet almond filling encased in a thin, crisp pastry shell, typically decorated with intricate designs using a special plunger tool or simply a fork. They are then drizzled with a light syrup, giving them a delightful balance of sweetness and texture.
Equipment
Ingredients
For the Pastry:
- 3 cups all-purpose flour
- 1/2 cup unsalted butter, melted and cooled (1 stick)
- 1/4 cup orange blossom water
- 1/4 tsp salt
- water as needed, approx. 1/4 - 1/2 cup / 60-120 ml
For the Almond Filling:
- 2 cups blanched almonds, finely ground
- 1 cup granulated sugar
- 2 tbsp unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp lemon zest optional
For the Syrup:
- 1 cup granulated sugar
- 1 cup water
- 1 tbsp orange blossom water
- 1 cinnamon stick optional
For Decoration
- Whole blanched almonds or edible silver/gold pearls
Instructions
Prepare the Syrup:
- In a small saucepan, combine 1 cup (200 g) granulated sugar, 1 cup (240 ml) water, and 1 cinnamon stick (optional). Bring to a boil over medium heat, then reduce heat and simmer for 10-15 minutes until slightly thickened. Remove from heat, stir in 1 tablespoon (15 ml) orange blossom water, and let cool completely.1 cup granulated sugar, 1 tbsp orange blossom water, 1 cinnamon stick, 1 cup water
Prepare the Pastry:
- In a large mixing bowl, combine 3 cups (360 g) all-purpose flour and 1/4 teaspoon salt. Make a well in the center and pour in 1/2 cup (113 g) unsalted butter, melted and cooled.3 cups all-purpose flour, 1/4 tsp salt, 1/2 cup unsalted butter, melted and cooled (1 stick)
- Rub the butter into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add 1/4 cup (60 ml) orange blossom water and then water, a tablespoon at a time, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth. Cover the dough and let it rest for at least 30 minutes at room temperature.1/4 cup orange blossom water, water
Prepare the Almond Filling:
- While the dough rests, prepare the filling. In a medium bowl, combine 2 cups (200 g) blanched almonds, finely ground, 1 cup (200 g) granulated sugar, 2 tablespoons (30 g) unsalted butter, softened, 2 large eggs, 1 teaspoon vanilla extract, and 1/2 teaspoon lemon zest (optional). Mix until well combined and forms a thick, sticky paste.2 cups blanched almonds, finely ground, 2 tbsp unsalted butter, softened, 1 tsp vanilla extract, 1/2 tsp lemon zest, 1 cup granulated sugar, 2 large eggs
Assemble the Dziriat:
- Preheat your oven to 350°F (175°C). Lightly grease your tart molds.
- On a lightly floured surface, roll out the pastry dough very thinly, about 1/16 inch (1-2 mm) thick.
- Using a round cookie cutter slightly larger than your tart molds, cut out pastry circles.
- Carefully press each pastry circle into a tart mold, gently shaping it to fit the bottom and sides.
- Fill each pastry-lined mold with a spoonful of the almond filling, pressing it down lightly.
Now for the signature Dziriat design:
- Using a Dziriat plunger (if you have one): Press the plunger onto the top of the filling, gently lifting to create the distinct patterned top.
- Using a fork: Lightly press the tines of a fork in a crisscross pattern onto the top of the filling to create a decorative texture.
- For a simpler design: Leave the top smooth and place a whole blanched almond in the center of each.Whole blanched almonds or edible silver/gold pearls
- Arrange the filled molds on a baking sheet.
Bake the Dziriat:
- Bake for 20-25 minutes, or until the pastry edges are lightly golden and the almond filling is set and slightly golden. Do not overbake, as they should remain soft inside.
Syrup and Finish:
- As soon as the Dziriat come out of the oven, immediately drizzle generously with the cooled syrup using a spoon or pastry brush. Allow them to soak in the syrup for a few minutes.
- Once cooled, carefully remove the Dziriat from their molds.
- Serve at room temperature.
Notes
For best results, allow the dough to rest adequately. The syrup is crucial for keeping the Dziriat moist and flavorful, so don't skip this step! These tarts can be stored in an airtight container at room temperature for up to a week. The intricate designs are a hallmark of Dziriat, so take your time with the decoration for a truly authentic presentation. You can use ground pistachios instead of almonds for a variation.
Nutrition
Calories: 650kcal
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