Preheat the oven to 350 F. Roll the pie dough to 1/8-inch-thick on a well-floured surface. Cut out 4 rounds using 4-inch mini tart pans as a stencil. Press a dough round into each tart pan.
Put the peaches in a medium pot along with the panela, cornstarch and tequila. Cook over medium heat, stirring until the peaches soften and the juices become thick. Remove from the heat and cool slightly.
Fill each tart pan with the peach mixture and place on a baking sheet. Bake until the tarts are golden and the filling has set, about 15 minutes.
Garnish with strawberries and blueberries and serve with a dollop of sweetened coconut cream or a scoop of ice cream, if desired.