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1
Preheat the oven to 400 degrees F.
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2
In a food processor combine the flour, 3 tablespoons of the sugar and the salt.
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3
Pulse in the butter and cream cheese until the mixture resembles coarse meal.
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4
Add 3 tablespoons cold water, 1/2 teaspoon of the lemon juice, the vanilla extract and egg yolk, and pulse until a dough forms.
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5
Transfer the dough to a floured work surface and form into a ball.
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6
Wrap the dough in plastic wrap, then press down to flatten and refrigerate for 30 minutes.
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7
Using a rolling pin on a floured work surface, roll out the dough to a large circle, about 14-inches in diameter.
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8
Carefully place the dough into an 11-inch tart pan with a removable bottom.
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9
Gently press the dough into the pan so there are no air bubbles around the edges.
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10
Roll the pin over the top of the tart to cut of the excess dough Prick the dough with a fork, and chill in freezer for 15 minutes.
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11
Line the tart shell with foil or parchment paper and fill it with pie weights or dried beans.
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12
Bake the shell until cooked but not browned, 12 to 15 minutes.
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13
Remove the liner and pie weighs and cool the shell.
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14
Increase the oven temperature to 425 degrees F.
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15
In a large bowl, combine the blackberries, raspberries, cornstarch, the remaining 3 tablespoons lemon juice and the remaining 3 tablespoons sugar, and gently toss to coat.
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16
Fill the crust and bake for 10 to 12 minutes, then cool to room temperature.
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17
Remove from the tart pan before slicing.
