Preheat oven to 400ºF and grease five (4 1/2″) tartlet pans with nonstick spray. Set on a baking sheet.
In a bowl, whisk together pastry flour, almond flour, sugar, and salt. Cut in coconut oil with a pastry cutter until mixture is coarse and crumbly, with no large chunks of coconut oil remaining. Fold in 4 tablespoons ice water. Add remaining 2 tablespoons as needed to form a soft dough; be careful not to overwork.
Divide dough into 5 equal portions and lightly roll each into a ball. Press into tart pans to cover bottoms and sides, keeping thickness even throughout. Prick bottom of each tartlet 4-5 times with a fork.
Bake tartlets in preheated oven on baking sheet for 15-18 minutes, until tops are turning light golden. Brush lightly with glaze and let cool completely.
Combine preserves and water in a small bowl and whisk together until smooth. Microwave briefly (about 10-20 seconds) to thin out before brushing on crusts.
Berry Whipped Cream
Pour cream into the bowl of a stand mixer fitted with the whip attachment (or use a bowl and handheld electric mixer). Beat on medium-high speed until thickened. Add preserves and continue to beat just until cream holds peaks.
Fill tarts with cream, smoothing out surface with an offset spatula or the back of a spoon. Carefully remove sides of pans from tarts. Top each with a pile of berries and drizzle remaining glaze on top. Garnish with mint if desired.
Tartles are best served fresh, but any leftovers should be stored in an airtight container in the refrigerator.
*Feel free to use any combination of berry preserves and fresh berries; I used blueberry preserves and fresh raspberries for the tartlets in the photos.
Crust adapted from Better Nutrition Magazine, May 2012.