Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a large rimmed baking sheet. Prep another piece of parchment paper on a clean surface for rolling out dough.
In a large bowl, add almond flour, oat flour, tapioca starch, psyllium husk powder, and salt. Whisk until flours are integrated.
Add melted vegan butter to dry mixture, stirring to integrate. Add ice water a little bit at a time, stirring after each addition, until mixture starts to come together like dough. (About 2 tablespoons water is usually perfect).
Squeeze the dough with your hands. It should come together and hold together. If not, add an additional teaspoon of water. If it is too wet, add a little more almond flour until dough consistency is right.
Flour your hands with extra tapioca starch and roll dough into a ball. Sprinkle additional tapioca starch on piece of parchment. Place dough on sheet of parchment paper. Place a second sheet of parchment paper on top of dough. Press down and then use a rolling pin to roll dough out to about an 1/8 of an inch.*Alternatively, you can use two Silpats instead of parchment.
Using a pizza cutter or sharp knife, cut 3x4 inch rectangles of dough. Flour a spatula with tapioca starch and gently transfer pieces to lined baking sheet. Reroll dough scraps and cut additional rectangles until you have 10 total. 5 of the rectangles should be spaced evenly on baking sheet. Pierce those pieces not on the baking sheet a few times with a fork.
Spread 1-2 teaspoons of jam in the center of your rectangles on baking sheet, allowing for about 3/4 inch around the perimeter. Wet your fingers and trace the edges of each piece with jam. Place the second rectangles of dough on top of each jam-filled rectangle. Press edges gently together with a fork.
Using a pastry brush, brush tops of each pop tart with almond milk. Bake for 20-22 minutes, or until pastry starts to turn golden brown. Remove baking sheet from oven and place on a wire cooling rack. Allow pop tarts to cool before frosting.