In a mixing bowl, combine the flour and melted butter. Rub together with your fingers until crumbly.

Add 2 tablespoons of orange blossom water and the plain water to the flour mixture. Knead briefly to form a smooth, non-sticky dough. Wrap and let rest for 15 minutes.

For the filling, mix the almond flour, sugar, lemon zest, vanilla, baking powder, and eggs in a bowl until a sticky, homogenous paste forms.

Roll out the dough on a lightly floured surface to a 1/8-inch thickness. Cut out circles using a 3-inch round cutter or a glass.

Form the almond filling into walnut-sized balls. Place one ball in the center of each dough circle.

Gently pull the edges of the dough up the sides of the filling ball. Pinch and pleat the dough against the sides of the filling to create a cup shape, leaving the top of the almond filling exposed.

Press a whole almond deep into the center of each tart. Preheat your oven to 350°F (175°C).

Place tarts on a parchment-lined baking sheet and bake for 20-25 minutes until the pastry is light golden and the filling is set.

While baking, warm the honey and the remaining 2 tablespoons of orange blossom water in a small saucepan over low heat until fluid.

Remove tarts from the oven and immediately dip them into the warm honey mixture, letting them soak for 10-15 seconds, then transfer to a wire rack to cool.