Dziriat (Algerian Almond Tarts)

1. Get the almonds ready the day before: bring 6 cups of water to the boil, take it off the heat, add the almonds, and soak for about 5 minutes, then drain and peel. Spread them on baking sheets and bake at 200F (95C) until fully dry and toasted, which takes several hours, watching carefully that they don't burn.
2. Put 1 cup sugar and 1 cup water in a saucepan and bring to the boil. Add 1 teaspoon lemon juice, lower the heat, and simmer until syrupy, about 30 to 40 minutes, then stir in the orange blossom water, take off the heat, and set aside.
3. Mix the flour and salt in a large bowl, make a well, and add the oil, egg, half a teaspoon lemon juice and 1 tablespoon orange blossom water. Work it with your fingers to coarse crumbs, then add warm water bit by bit until soft and pliable. Divide into 4 portions, cover with a damp cloth, and set aside.
4. Grind the almonds finely in a food processor. Measure out 3 cups into a bowl and stir in 1 cup sugar, the baking powder, vanilla, lemon zest and 2 tablespoons orange blossom water. Beat in three eggs one at a time, stirring constantly, until you have a sticky paste.
5. Dust the rolling surface with cornflour and roll each portion of dough very thin, 1 to 2mm. Cut into 10cm circles, dust lightly with cornflour, and press them cornflour-side down into the tart moulds, working the dough into the sides and base and trimming the rims. Fill each three-quarters full with the almond filling.
6. Bake on the top shelf at 350F (175C) for 20 to 25 minutes, until golden and set. Turn them out of the moulds straight away, dip each tart in the syrup while still hot, top with a pine nut, and sit on a wire rack to drain.

Tips from the ZestyPlate Kitchen

• Toast the soaked, peeled almonds low and slow until they're completely dry, as any leftover moisture makes the filling heavy.
• Roll the pastry as thin as you dare, around 1 to 2mm, for that delicate, almost lacy shell.
• Dip the tarts in syrup while both are still hot so it soaks right in rather than sitting on the surface.
• Dust your surface and moulds with cornflour instead of flour to keep the pastry pale and tender.