Instructions
Start by preparing the almonds a day in advance to ensure they develop the perfect texture and flavor. Bring 6 cups of water to a vigorous boil, then remove the pot from heat and immerse the almonds. Let them soak for about 5 minutes, which will loosen their skins, making peeling much easier. Drain and gently peel each almond. Spread the peeled almonds in a single layer on baking sheets, and place them in a low oven set to 200 degrees F (95 degrees C). Allow the almonds to dry and toast completely, which typically takes several hours. This slow roasting process deepens their flavor and ensures the filling isn’t bitter; take care not to burn them. To prepare the syrup, combine 1 cup sugar with 1 cup water in a saucepan and bring to a rolling boil. Add 1 teaspoon lemon juice to balance the sweetness, then reduce the heat to low and let the mixture simmer gently for 30 to 40 minutes, until it becomes thick and syrupy. Stir in 2 tablespoons of fragrant orange blossom water, then remove from heat and keep the syrup aside. Next, make the dough by combining 2 cups of all-purpose flour and a pinch of salt in a large bowl. Create a well in the center and add 2 tablespoons vegetable oil, 1 egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water. Using your fingers, mix the ingredients until the texture resembles coarse crumbs. Gradually add warm water, mixing continuously, until the dough becomes soft and pliable. Divide the dough into four equal portions, cover with a damp cloth, and let it rest. Meanwhile, grind the toasted almonds finely using a food processor. Measure out 3 cups of the ground almonds and place them into a bowl. Add 1 cup sugar, 1/2 teaspoon baking powder, 1 teaspoon vanilla, lemon zest, and 2 tablespoons orange blossom water. Then mix in three eggs, one at a time, stirring constantly to create a sticky, paste-like almond filling. Dust your rolling surface generously with cornstarch to prevent sticking. Roll each portion of dough out very thinly, about 1 to 2 millimeters thick (or 1/16 inch). Cut the dough into circles approximately 10 centimeters (4 inches) in diameter. Lightly dust the surface of each circle with cornstarch and gently press them cornstarch side down into tart molds. Carefully fit the dough against the sides and bottom of each mold, trimming any excess around the edges. Spoon the almond filling into each prepared tart shell, filling them about three-quarters full to avoid overflow during baking. Place the molds on the top shelf of your preheated oven and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. The tarts are ready when their tops are a beautiful golden hue and the dough feels firm to the touch. Remove the hot tarts from their molds immediately to prevent sticking. While still warm, dip each tart into the prepared sugar syrup, allowing the sweet glaze to soak in. Finally, adorn each tart with a single pine nut at the center for a classic decorative touch. Place the finished tarts on a wire rack to drain excess syrup and cool before serving. Tip: Prepare the almonds well in advance to save time on the day of baking. The orange blossom water is critical to achieving the authentic aroma of Dziriat, so don't substitute it. If you don't have tart molds, small muffin tins or foil cups can work as alternatives. Enjoy these delights fresh for the best texture and flavor!
