Berry Flag Tart

3 cup all-purpose flour 2 tablespoon granulated sugar 1 ½ teaspoon salt 1 ½ cup cold unsalted butter, cut into 1/2-inch slices ½ cup ice water 1 egg 2 tablespoon water ⅓ cup Swedish (pearl) sugar

Raspberry Filling:

5 6 ounce packages fresh raspberries (about 8 cups) 2 teaspoon finely shredded lemon peel 2 tablespoon lemon juice ¾ cup granulated sugar ¼ cup ClearJel or cornstarch Pinch salt

Blueberry Filling:

2 6 ounce packages fresh blueberries (about 2 cups) 1 teaspoon finely shredded lemon peel 1 tablespoon lemon juice ¼ cup granulated sugar 2 tablespoon ClearJel or cornstarch Pinch salt