Preheat oven to 375 degrees Fahrenheit. Grease the bottom and sides of a 9-inch tart pan with coconut oil.

In a large bowl, combine almond flour, coconut sugar,1 tablespoon of cane sugar, salt, and cinnamon. Add the melted coconut oil mixing initially with a whisk and then with your fingers until the mixture form moist crumbs. It will have the consistency of wet sand.

Place 2 ¼ cups of the mixture into your prepared tart pan. Press firmly into the bottom and up the sides of the pan. Reserve the remaining mixture in a measuring cup.

Once you have removed the reserved crumb mixture from the bowl, add the strawberries, blueberries, 2 teaspoons cane sugar, and lemon zest. Stir to mix. Using the back of a large spoon, smash about 25% of the berries (blueberries will smash mostly). Add cornstarch and mix again until evenly coated. Transfer berries into the tart crust, spreading them out to make an even layer. Sprinkle with the reserved crumb mixture.

Bake for 35-40 minutes or until the top crumb layer is golden brown. Allow the tart to cool on a wire rack for 20 minutes before removing the sides and continuing to cool.

Once cool, carefully transfer slices of tart to plates and serve with whipped cream or ice cream for an extra treat. Best when served the day it is made.