Mix 1 cup flour, salt, and 2 T of sugar.
Blend in butter and add vingar.
Line four 4 1/2 inch scalloped tart pans with foil, allowing 1 inch of foil to extend over pan sides.
Press tart mixture on bottoms and sides of pans and crimp edges.
Mix 1/2 cup sugar, 1 1/2 T. flour, can cinnamon. Stir into 1 1/4 c. berries and divide among pans.
Bake in preheated hot oven (4 F) for 2 to 25 minutes.
Cool and carefully pull of foil.
Put remaining berries on tarts and top with confectioners sugar.
Serve with whipped cream.
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