For the crust, grate the cold hard butter over the flour in a medium bowl, pausing to stir the butter shards in the flour mixture to coat them every 10 seconds or so. Add the sugar, cinnamon, and salt and stir to combine.
Make a well in the middle of the flour mixture and add the egg yolk. Use a fork to stir the yolk, slowly incorporating the flour mixture around it. Add the water and stir to combine, then knead briefly just to evenly distribute the moisture throughout the dough.
Roll out the dough until it is about 1/8-inch thick, then transfer it to a 9-inch tart pan and press the crust down into the pan to form it to the inside and edge of the pan, trimming off any excess overhanging crust.
Preheat the oven to 350 degrees Fahrenheit. Cover the crust with plastic wrap and place it in the freezer for 30 minutes.
For the filling, toss together the berries, sugar, flour, and cinnamon in a medium bowl until combined.
Remove the crust from the freezer and discard the plastic wrap. Prick the crust all over with a fork. Empty the filling into the crust and evenly distribute it to create a relatively even surface across the top of the tart.
Place the tart in the oven and bake until the berries have wrinkled, the crust is cooked through, and the filling is bubbling, about 45 minutes. Remove from the oven and allow to cool for 1 hour before slicing and serving. Can be served at room temperature, or refrigerated and served chilled.