Algerian Tart Pastry RecipeOrigin: Algeria Period: Traditional |
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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 
Algerian Tart Pastry Preparation: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. |
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