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Sugar

Water

Lemon Juice

Orange Blossom Water

All purpose flour

Vegetable Oil

Egg

Salt

Almonds

Baking Powder

Vanilla

Lemon

Cornstarch

Pine Nuts

Instructions

• Prepare the almonds the day before.
• Bring 6 cups of water to a boil.
• Remove from heat, and add the almonds.
• Let the almonds soak in water for about 5 minutes, then drain and peel.
• Spread 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.
• Be careful not to burn the nuts, as this will give a bitter taste to the filling.
• Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil.
• Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes.
• Stir in orange blossom water, and remove from heat.
• Set sugar syrup aside.
• Combine flour and salt in a large mixing 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.
• Mix with fingers until the dough resembles coarse crumbs.
• Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable.
• Divide into 4 equal portions.
• Cover dough with a wet cloth, and set aside.
• In a food processor, finely grind the almonds.
• Measure 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.
• Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
• Sprinkle cornstarch on the rolling surface to prevent sticking.
• Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch).
• Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each.
• Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking.
• Gently 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.
• Bake 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.
• Remove 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.
• Place on a wire rack to drain.