Pecan, Walnut, and Honey Tartines

In a skillet, combine the walnuts, pecans, and pistachios and cook over medium heat, stirring occasionally, until lightly browned

Remove from heat and crush

Mix with crystal sugar, one tablespoon of orange flower water, and ground cinnamon. Reserve

On a smooth surface, place a sheet of phyllo dough and brush with melted butter

Place another sheet on top and repeat the process to form four layers

Do the same with the remaining sheets

Cut each rectangular sheet into squares measuring 9 cm per side

Discard the edges

Preheat oven to medium temperature

Place a square of phyllo dough on another, forming a star shape

Repeat the process until all dough is used up

Line the mini tart pans with the squares and press gently

Arrange them in a large baking dish and fill with the fruit mixture

Bake for 10 minutes or until the crust turns golden brown

Remove from oven and unmold

Mix honey with orange flower water

Cover the tartines

Let rest for one hour before serving.