3/4 cup sorghum flour
1/2 cup tapioca flour
1/4 cup quinoa flour
3/4 cup  pecans, toasted and cooled
1/2 cup icing sugar
1 teaspoon xanthan gum
1/4 teaspoon fine sea salt
3/4 cup nondairy margarine
About 1/2 cup red jam, such as strawberry, cherry or raspberry
Icing sugar for dusting (optional)

Put the sorghum flour, tapioca flour, quinoa flour, pecans, icing sugar, xanthan gum, and salt in a food processor fitted with the S blade. Process until pecans are finely ground and all ingredients are mixed. Add the nondairy margarine and process just until the mixture sticks together.

Divide the dough into 24 pieces. Press each one into a space of a 24-cup mini muffin pan. Use your thumb to indent the top of each one, about halfway down (I actually use the handle on a thick wooden spoon). Refrigerate for 15 minutes.

While it is in the refrigerator, preheat the oven to 350 degrees F.

After the 15 minutes, remove the pan from the refrigerator and put a small dollop of jam in the indent of each tart. Bake for 15 to 20 minutes, until tarts lightly browned on the edges (I overbaked these ones just a bit; they are a little browner than they should be). Cool about 30 minutes in the pan, then transfer to a wire rack to cool completely. Dust with icing sugar once cooled.