Line a large baking sheet(s) with parchment paper or a silicon pad. Place a circle of dough on the baking sheet, leaving room for the other tarts. Spoon the berry mixture into the circle, leaving at least a 1-inch border. Bring the edges of the dough over the top to envelop the berries. Using your hands, fold in the edges, pressing gently and patching any holes. Repeat with remaining dough and berries. Chill for about 20 minutes before baking. While the tarts are chilling, pre-heat the oven to 375 degrees. Bake until the crust turns golden brown and the fruit is bubbling, about 25 minutes. Let the tarts cool and set for 5 to 10 minutes before transferring from baking sheet to serving plates. Serve warm or at room temperature with ice cream or homemade whipped cream.