Blueberry and Blackberry Serrano Tartlettes

Ingredients

• 2 Tbsp granulated sugar
• Pinch of table salt
• 1 Tbsp brown sugar
• 1 tablespoon granulated sugar
• 1/2 tsp vanilla
• 1/2 teaspoon table salt
• 2 teaspoons freshly squeezed lemon juice
• 2 tablespoons unbleached all-purpose flour
• 1 1/3 cups 6 ounces all purpose flour
• 8 tablespoons butter (well chilled, cut into 8 pieces)
• 2 tablespoons + 1 teaspoon very cold water
• 1/3 cup 1 1/2 ounces unbleached all-purpose flour
• 1/4 cup 5/8 ounce oatmeal (regular or quick cooking)
• 1/4 cup 1 3/4 ounces firmly packed light brown sugar
• 4 tablespoons 2 ounces unsalted butter (softened)
• 1/4 cup chopped walnuts (lightly toasted)
• 4 oz of Brie (about 1/2 small round, rind removed and crumbled)
• 1 Tbsp yogurt or sour cream
• 1 egg beaten (you will only use approximately 1/2 of the egg)
• 1/3 cup jam (I used Blackberry Serrano; use Raspberry Jalapeno or any variety you prefer)
• 2 cups 10 ounces fresh berries (I used half blueberries and half blackberries rinsed and dried)
• 12 large (ripe, whole blackberries)
• 3-4 Tbsp jam (warmed)