Preheat oven to 350°F. Lightly grease a few cookie sheets or line with silicone baking mats. In a stand mixer, combine the flour and salt. With the mixer running on low speed, gradually add butter, egg, vanilla, rosewater, and lemon juice. Mix for a few minutes until dough is smooth. Cover dough with a damp cloth and set aside while you make the filling. Using a food processor, grind almonds and sugar to a fine meal. Add eggs, lemon zest, rosewater, and vanilla and process until all ingredients are evenly incorporated. Roll out dough to about 1/16 on a lightly floured surface. Using a 2 to 3 inch cookie cutter to cut out circles from the dough. Drop tablespoonfuls of filling into the center of each circle. Wet fingers with water and pinch the dough together into four corners, forming a cup around the filling. Or, if you have a mini muffin tin or other small molds, you can fit the dough circles into the molds and fill about 3/4 full with the filling. Place tarts on sheets. Bake for 20 minutes, rotating cookie sheets halfway through until filling begins to brown and the cookies are a light golden color. Remove sheets from oven and place on wire racks. Drizzle honey over each of the tarts. Let tarts cool on sheets before serving. Store in an airtight container for up to 1 week.