In a large bowl, whisk together the flour and salt, then pour in the melted butter and 2 tablespoons of orange blossom water. Gently rub the mixture between your fingers until it resembles fine breadcrumbs, then gradually add warm water a tablespoon at a time until a smooth, pliable dough forms.

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes. While the dough rests, prepare the almond filling by combining the ground blanched almonds, granulated sugar, and lemon zest in a medium bowl.

Stir the beaten eggs and 1 tablespoon of orange blossom water into the almond mixture, kneading gently until it forms a thick, cohesive paste. Divide the filling into 16 equal-sized balls, about the size of a walnut, and set them aside on a plate.

Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the rested dough until it is very thin, about 1/16-inch thick.

Cut out 3-inch circles from the dough using a fluted round cookie cutter. Place one almond paste ball in the center of each dough circle, then gently pleat the edges of the dough upward around the filling using your fingertips to create a cup shape.

Press a single whole blanched almond into the center of each tart's filling to decorate. Place the shaped tarts on a baking sheet lined with parchment paper and bake for 15 to 20 minutes, or until the pastry is lightly golden and the filling is set.

While the tarts bake, heat the honey and the remaining 1 tablespoon of orange blossom water in a small saucepan over low heat until warm and fluid. Immediately submerge the hot baked tarts into the warm honey syrup for 1 to 2 minutes so they absorb the sweetness, then transfer them to a wire rack to cool completely before serving with fresh mint tea.