Dziriat (Algerian Almond Tarts)

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1. 1Prepare the almonds the day before. Bring 6 cups of water to a boil. Take the pan off the heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel.
2. 2Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead.
3. 3Be careful not to burn the nuts, as this will give a bitter taste to the filling.
4. 4Combine 1 cup sugar and 1 cup water in a saucepan, and let come to a boil. Add 1 teaspoon lemon juice, turn the heat down to low, and let it simmer until syrupy, about 30 to 40 minutes.
5. 5Stir through orange blossom water, and take it off the heat. Set sugar syrup aside.
6. 6Combine flour and salt in a large bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center.
7. 7Mix with fingers until the dough resembles coarse crumbs. Gradually scatter with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions.
8. 8Cover dough with a wet cloth, and keep to one side.
9. 9In a food processor, finely grind the almonds.
10. 10Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water.
11. 11Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
12. 12Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch).
13. 13Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each.
14. 14Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking.
15. 15Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling.
16. 16BakeBake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm.
17. 17Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration.
18. 18Lay the on a wire rack to drain.