For the Flax Gel:

2 Tbsp golden flax meal and ⅓ cup hot water. Mix the flax meal and water in a bowl and let rest for 15 minutes. It will become gelatinous. 

For the sweet crust:

In a medium bowl, combine the flours, almond meal, cornstarch, and powdered sugar. Add the butter and use a pastry cutter to blend until the butter and flour create pea sized crumbles. (*Tip: If it doesn’t come together perfectly, don’t worry because the flax gel works wonders! ) Add the flax gel and mix with a spatula until incorporated. You might need to add a tablespoon of water. Form the sticky dough into a ball and dust with rice flour. For jam tarts, divide the dough into 12 small balls of equal size. Wrap the dough in plastic wrap and place in the fridge for an hour or longer. Take out of the fridge and let rest for 10 minutes before rolling. 

For the jam tarts:

Preheat the oven to 350 F. Roll out the pastry on a marble cutting board or a large piece of parchment. Sprinkle it with rice flour as needed. Each small dough ball will give you enough dough to cut out a circle with a crinkle-cut cutter. You’ll have a bit of extra pastry each time you make a cut. Place the dough into a muffin tin and gently press down in the center. (You do not need to butter the tin.) Spoon jam into the center of each one. Bake the tarts for 20-25 minutes or until golden around the edges. Remove from the oven. After about 15 minutes of cooling, simply push on the edge of each tart while holding the pan at an angle and the tart will slide out. The jam tarts are best eaten on the day they are baked.