Can you tell me how to make Homemade Whole Wheat Pastry Tarts?
Here's a recipe for Homemade Whole Wheat Pastry Tarts:

Ingredients:

Dough

• 2 cups whole wheat flour, plus more for dusting
• 2 tablespoons coconut sugar
• 1 teaspoon salt
• 1/2 cup butter, cold, cubed
• 7 tablespoons ice water

Berry Jam Filling

• 1 cup strawberry, diced
• 1 cup blueberry
• 2 tablespoons coconut sugar
• 1 egg, beaten

Glaze (Optional)

• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon milk, of choice

Instructions:

1. In a large bowl, combine the whole wheat flour, coconut sugar, and salt. Add the butter and use a pastry cutter to work it into the flour mixture, until the butter becomes about the size of peas. Work quickly to keep the dough cold.
2. Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
3. Pour the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
4. Meanwhile, make the jam: Add the strawberries, blueberries, and coconut sugar to a small pot over low heat. Simmer for about 5 minutes, then mash the blueberries with a fork.
5. Let simmer for another 5-10 minutes, until mixture starts to thicken to a jam-like consistency. Remove from the heat and let cool.
6. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
7. Roll out the dough on a floured surface to about 1/4- to 1/2-inch (6 mm to 13 mm) thick.
8. Using a pizza cutter and a ruler, cut out 10 even rectangles, each about 3x41/2 inches (7x12 cm) . You may need to re-roll any excess dough to get all 10 rectangles.
9. Place 5 of the rectangles on the prepared baking sheet and fill with a heaping tablespoon of the jam. Spread evenly in the center of the rectangles, stopping about 1 inch (2 cm) from the edges, to prevent leakage.
10. Top with the remaining rectangles and gently press down the edges with a fork to seal the pastries.
11. Use a pastry brush to gently brush the tops of each pastry with egg wash.
12. Bake for 15-20 minutes, or until golden brown. Let cool completely.
13. If desired, make the glaze by whisking together the powdered sugar, vanilla, and milk in a medium bowl until a thick glaze forms.
14. Use a spoon or rubber spatula to spread the glaze over the pastry tarts.
15. Serve immediately or store in the fridge for up to 3 days.

Enjoy your Homemade Whole Wheat Pastry Tarts!