Make the jam

1. In a medium-sized saucepan, combine the apricots, apple juice, and lemon juice. Bring mixture to a boil, then reduce the heat to a low simmer. Cook for 15-20 minutes, stirring occasionally.
2. Whisk in the stevia and chia seeds and either set aside while you prepare the crust, or let cool for a bit before storing in the refrigerator until needed.

Make the crust

1. In the bowl of a food processor, combine the flour, flaxseed meal, cinnamon, and salt. Pulse a few times to combine.
2. Add the tahini and almond butter and pulse again until broken down into small chunks. Now turn on the processor and add the water. Process until the mixture comes together to form a ball.
3. Remove the dough from the bowl and place it on a sheet of plastic wrap, patting the dough into a flat circle. Refrigerate for a couple of hours – or freeze for 30 minutes or so.
4. Preheat the oven to 375-degrees F and grab a 12-cup muffin tin. Lightly flour your counter or a board and place the disk of dough on top. Roll the dough out – adding more flour as necessary to keep it from sticking and tearing – until it’s about ¼-inch thick. Use a 3-inch cookie cutter (or drinking glass) to cut circles. Gently place the circles into the muffin cups and pat them down so that some of the dough comes up the sides – like wee pies.
5. Place about 1 tablespoon of the chia jam in each tartlet. Gather up the dough scraps and roll out again. Cut into ½-inch wide strips, then into 1-inch long (or thereabouts) pieces and criss-cross them over the chia jam (see photos for example).
6. Bake the tartlets for 15-20 minutes or until the crust is browned and the jam is bubbling. Let cool slightly before eating.