Valentine's Day Linzer Tarts

We have made these raspberry-filled linzer tarts for years on Valentine's Day. When we went gluten and dairy free, the recipe was reworked to fit our new nutritional needs. Over our gluten-free years I have played with the flours used in the dough and think this combination works quite well.Follow the flour recommendations and proportions closely for the best results.
1 cup tapioca flour
3/4 c brown rice flour
1/2 cup almond flour
3 Tbsp each quinoa flour and garbanzo flour
2 Tbsp sweet rice flour
1/2 tsp baking powder
1 tsp xanthan gum1 cup Earth Balance non-hydrogenated vegan margarine
1 egg
1 tbsp lemon zest

12 oz all-fruit seedless raspberry jam
Organic confectioner's sugar

Combine all flours, baking powder, and xanthan gum in a medium bowl and whisk together.
In a separate bowl, beat margarine until creamy. Add sugar and beat until combined. Add egg and beat until creamy. Add flour mixture a little at a time and beat until combined. When flour is fully incorporated, add lemon zest and stir to distribute through dough.
Wrap the dough in waxed paper and refrigerate several hours or overnight.
Unwrap dough and roll to about 1/4 inch thick. Cut heart shapes and place on lightly greased cookie sheets.Using a small circle cutter (I use the small circle from the biscuit cutter), cut out the center of every other cookie. You want an even number of whole hearts and hearts with a hole in the center.
Bake 350 for 10 min until lightly browned at the edges. Leave on sheets 3 min before removing with thin metal spatula to cooling racks.
Warm the jam over low heat in a small saucepan (do not burn).
Use a spoon to spread the jam over the bottom hearts. Top with hearts that have the holes.
Continue making these sandwiches until all the cookies are used.
Use a sifter to sprinkle the tarts with confectioner's sugar. Then use remaining jam to fill the holes.
The tarts freeze well in flat containers with waxed paper separating layers of cookies.