In a large mixing bowl, combine the flour, melted butter, and a pinch of salt, rubbing them together with your fingers until the texture resembles coarse crumbs.

Gradually add the water and orange blossom water mixture to the flour, kneading gently until a smooth, pliable dough forms, then cover and let it rest for 15 minutes.

While the dough rests, prepare the filling by mixing the almond flour, granulated sugar, lemon zest, and vanilla extract in a separate bowl.

Add the eggs to the almond mixture one at a time, mixing thoroughly until you have a soft, slightly sticky almond paste that holds its shape.

Preheat your oven to 350°F (175°C) and lightly grease a baking sheet or prepare mini tart molds.

Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch, then cut out circles using a 3-inch round cutter.

Form the almond paste into small balls roughly the size of a walnut and place one in the center of each dough circle.

Gently fold the edges of the dough up around the sides of the filling, pleating or pinching the dough to create a decorative cup shape while leaving the top of the filling exposed.

Press one whole almond into the center of each tart for garnish and arrange the tarts on the prepared baking sheet.

Bake in the preheated oven for 15 to 20 minutes, or until the pastry is light golden and the filling is set.

While the tarts bake, warm the honey and 1 tablespoon of orange blossom water in a small saucepan over low heat until runny.

Once the tarts are removed from the oven, immediately dip them into the warm honey syrup or brush them generously to soak up the flavor.

Allow the Dziriat to cool completely on a wire rack before serving to let the textures set and flavors meld.