• Preheat oven to 350°F.

  Cut the butter into small chunks – the smaller the better. Return to the refrigerator to chill while assembling the rest of the ingredients. Mix flour, sugar, salt and cinnamon (optional) and pour into the barrel of food processer. Add the butter and pulse until the butter is incorporated. Should be a damp “sandy” consistency.

  Pour tart mix into tart shell and tamp down all over bottom of pan (I used a flat bottomed measuring cup to make the tart bottom uniformly flat), pushing some up the sides and pressing as you go. Sides should be ¼ inch thick at most. Too thick and when baked they will be hard and “bulky”.

  Bake for 12 – 15 minutes, or until lightly golden brown. You can make the tart shell a day or two in advance, or you can fill the shell as soon as it’s baked and return to oven to set filling.

Filling

• Preheat oven to 350°F.

  In a small bowl, whisk together sugar, cornstarch, cinnamon (optional) and water. In a large saucepan blueberries, lemon juice and sugar mixture. Over medium heat cook til the mixture thickens and bubbles – about 2 minutes. Berries will start to break down. Gently fold in strawberries, blackberries and raspberries. Be careful not to over mix, you want the berries to maintain some of their structure. Add Chambord and butter to mixture.

  Add filling to tart shell and place on center shelf in oven. Bake at 350°F for 45-50 minutes. Crust edges should be golden brown and filling bubbly. Cool on wire rack.

  Dust with powdered sugar right before serving.