In a large bowl, whisk together the flour and salt. Add the melted butter and rub it into the flour with your fingers until the mixture looks sandy. Gradually add the warm water and 2 tablespoons of the orange blossom water, kneading for 5 minutes until a smooth, firm dough forms. Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.

While the dough rests, prepare the filling by combining the almond flour, granulated sugar, and lemon zest in a medium bowl. Add the eggs one at a time, along with the vanilla extract, mixing thoroughly until you have a sticky, cohesive almond paste. Divide and roll the paste into 12 equal-sized balls, setting them aside on a plate.

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. On a lightly floured surface, roll the rested dough out very thinly, about 1/16-inch thick. Use a 3-inch round cookie cutter to cut out 12 circles, re-rolling scraps if necessary.

Place an almond paste ball in the center of a dough circle. Using your thumb and index finger, tightly pinch and pleat the dough edges evenly around the filling, leaving the top dome of the almond paste exposed. Press a single whole almond into the center of the filling to garnish.

Arrange the shaped tarts on the prepared baking sheet, spacing them an inch apart. Bake for 18 to 20 minutes, or until the pastry is crisp and the exposed almond filling is lightly golden brown.

During the last 5 minutes of baking, gently warm the honey and the remaining 2 tablespoons of orange blossom water in a small saucepan over low heat until runny and fragrant. As soon as the hot tarts come out of the oven, immediately dip them into the warm honey syrup for about 10 seconds each to soak up the sweetness.

Transfer the glazed tarts to a wire rack set over a baking sheet to catch any drips, allowing them to cool completely. Serve these beautiful pastries at room temperature alongside a hot cup of fresh mint tea for a truly authentic dessert experience.