Algerian Almond Tarts

Prepare the almonds in advance by soaking them overnight. Bring 6 cups of water to a rolling boil, then carefully remove from heat and add the almonds. Allow them to soak for approximately 5 minutes before draining and peeling. Spread the almonds out on baking sheets and bake at a moderate 200 degrees Fahrenheit until completely dry and toasted, taking several hours to complete. It's crucial not to overcook the nuts, as this can result in an unpleasantly bitter taste.

Combine 1 cup of sugar and 1 cup of water in a saucepan, placing it over high heat to bring to a boil. Add 1 teaspoon of lemon juice and reduce the heat to a low simmer, allowing it to cook until syrupy, taking around 30-40 minutes. Stir in orange blossom water and remove from heat, setting the sugar syrup aside for later use.

In a large mixing bowl, combine flour and salt. Create a well in the center of the dough and pour in oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon of orange blossom water. Use your fingers to mix the ingredients together until they resemble coarse crumbs. Gradually add warm water while mixing, allowing the dough to become soft and pliable. Divide the dough into 4 equal portions and cover them with a damp cloth, setting aside for later use.

Using a food processor, grind the almonds into a fine consistency. Measure 3 cups of the ground almonds into a mixing bowl and stir together with 1 cup of sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons of orange blossom water. Mix in three eggs one at a time, stirring constantly until you achieve a sticky, paste-like mixture.

Sprinkle cornstarch onto your rolling surface to prevent sticking. Roll out each portion of dough very thinly, about 1-2 millimeters thick. Cut the rolled dough into circles with a diameter of approximately 10 centimeters each. Lightly dust the surface of each circle with cornstarch and fit into a tart mold, ensuring the cornstarch side is facing down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, trimming any excess dough from around the rim. Fill three quarters of each mold with the almond filling.

Bake on the top shelf at 350 degrees Fahrenheit for 20-25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven and dip each one in the sugar syrup while still hot. Insert a pine nut into the middle of each tart for decoration. Place the tarts on a wire rack to drain excess syrup.