Step 1

Lightly oil & flour or spray 6 4 inch tart pans.

Step 2

In a large bowl, gently whisk together the flour, sugar and baking powder, make a well in the middle and add the slightly beaten egg and yolk and butter and combine with a fork. At this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough. Wrap in plastic and refrigerate for 30 minutes.

Step 3

Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness. Place cut out dough into the prepared tart pans and prick the dough with a fork.

Step 4

Pre-heat oven to 375° (190° celsius).

Step 5

In a medium/large bowl mix together the berries, sugar, flour and lemon juice, squish gently with a fork while mixing (but do not squish berries completely). Divide the mixture between the tart pans, filling to the top. Dot with a little butter (2 small dots per tart), top with leftover dough (strips or cut outs), do not completely cover because steam must be able to escape while baking. Sprinkle with sugar and bake for approximately 20-25 minutes. Enjoy!