6 cups blueberries, blackberries or raspberries (or combination)
Combine 2 cups flour and 1/3 cup sugar in a food processor. Add butter and pulse until until it comes together in small pieces. You can also use a pastry cutter to cut the butter into the flour.
In a small bowl stir, egg yolks, sour cream and water together. Stir into flour mixture.
Knead the dough until a ball forms. Cover with plastic wrap and pat into a disc. Chill for about an hour or place in the freezer until dough is easy to work with.
Preheat oven to 400 degrees.
Divide dough into 10 equal portions. Roll out each dough section on a lightly floured surface. Use a circle (4.5 inch) or heart (5 inch) cutter to cut out shapes and transfer to parchment lined baking sheets.
In a small bowl, stir 2/3 cup sugar and 1/4 cup flour. Sprinkle a little bit in the center of each shape, reserving the rest.
In a larger bowl, combine fruit, lemon juice and remaining, sugar and flour mixture. Toss gently until coated.
Spoon fruit onto the center of each tart shape and fold edges over fruit overlapping the dough as you fold.
Brush dough with egg and sprinkle raw sugar on edges.
Bake for about 20 minutes or until edges are brown and fruit is tender.
Recipe slightly amended from these Petite Fruit Tarts at BHG.com.