Instruction

• 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