| 1 | Preheat oven to 400°F. |
| 2 | In food processor, combine flour, 2 tablespoon sugar and the salt; pulse to mix. |
| 3 | With machine running, add butter one piece at a time through feed tube; process until crumbly. |
| 4 | With machine running, add egg yolk; process until dough begins to form. |
| 5 | Remove from bowl. |
| 6 | Gather into a ball; quarter. |
| 7 | Flatten each piece; press into 4 ?inch tart pan with removable bottom. |
| 8 | Place in freezer just until firm. |
| 9 | In medium bowl, combine 2 cups blueberries, remaining 4 tablespoon sugar, the lemon juice, and cinnamon; toss. |
| 10 | Divide among pastry shells; place on baking sheet. |
| 11 | Bake 25 minutes or until edges brown and filling is bubbly. |
| 12 | Cool tarts in pans on wire racks 15 minutes. |
| 13 | With tip of shape knife, loosen pastry from pan sides; remove sides. |
| 14 | Cool tarts completely. |
| 15 | Gently remove pan bottoms. |
| 16 | Top tarts with remianing blueberries adn the raspberries; dust with confectioners" sugar. |
