Algerian Tart Pastry is a traditional Algerian recipe for a classic pastry made with a blend of flour and olive oil bound with egg and flavoured with lemon juice and orange flower water. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Algerian Tart Pastry.
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This is a traditional Algerian (and North African) pie pastry. It's a pastry intended to form a very thin non-flaky crust. It should be rolled out no thicker that 2mm before use.
Ingredients:
250g plain flour
2 tbsp vegetable oil (grapeseed oil is excellent)
1 egg
1 tsp fresh lemon juice
generous pinch of salt
15ml orange flower water
warm water to combine
Method:
Mix the flour and salt in a bowl then form a well in the centre and add the oil, beaten egg, lemon juice and orange blossom water. Combine with your fingers until the dough comes to resemble coarse breadcrumbs.
Add warm water a little at a time until the mixture comes together as a soft and pliable dough.
Put on a plate, cover with a damp cloth and set aside until needed.
