Preheat oven to 350 degrees F and spray two mini tart pans with cooking spray.

To assemble the crust, combine the quinoa flour, almond meal, salt, 1/2 of the cinnamon, nutmeg, and 1 tablespoon of the coconut sugar into a large mixing bowl. Whisk together.

Add the vanilla and coconut oil to the dry ingredients and mix until you have a sandy texture.

Scoop the "dough" into the tart pans and shape it with your fingers, pressing it flat into the bottom of the pans and up the sides so that all the metal is covered.

Place the tart shells on a baking sheet and bake in the center of a warmed oven for about 12 minutes, until they begin to brown.

While the crusts are baking, prepare your filling by adding the sliced peaches, berries, lemon juice and zest, tapioca start and the remaining 1/2 of the cinnamon and the rest of the sugar into a small mixing bowl.

Mix all the ingredients together and them sit until the crust are done.

When the crusts are done baking, remove them from the oven and let them cool for about 5 minutes.

Scoop the berries out of the bowl with a slotted spoon and make a thin layer in the center of each crust.

Top the berry layer with the sliced peaches.

Bake the tarts in the center of a warmed oven (still at 350 degrees F) for about 30 minutes, until the peaches are soft and the juices from the berries start to bubble.

Serve with a dollop of yogurt, ice cream and pasty cream.

Enjoy!