FILLING: 5 large eggs 1 large egg yolk 1 cup sugar 2/3 cup whipping cream 2-1/2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1-1/2 tablespoons finely chopped lemon peel (yellow part only) 1 teaspoon finely chopped lime peel (green part only) SAUCE: 2-1/2 pint baskets raspberries or 1 pint-basket strawberries 1 tablespoon sugar Powdered sugar For crust: Mound flour on work surface. Make well in center. Combine butter, sugar, yolk and lemon peel in center of well. Scrape in. seeds from vanilla bean. Gradually incorporate flour into butter mixture, blending until coarse meal forms. Knead until just smooth. Flatten into disk. Wrap in plastic and refrigerate until firm, about 1 hour. Preheat oven to 325°F. Grease and lightly flour 10-inch-diameter tart pan with removable bottom. Roll dough out on lightly floured surface to 12-inch round. Transfer dough to prepared pan; finish edges. Refrigerate crust 15 minutes. Line crust with parchment or foil. Fill with dried beans or pie weights. Bake until crust is set, about 1 5 minutes. Remove beans and parchment. Bake crust until golden brown, about 25 minutes more. Transfer to rack and cool. Maintain oven temperature. (Can be prepared 1 day ahead. Cover; store at room temperature.) For Filling: Whisk eggs, yolk and sugar together in medium bowl. Gradually mix in cream, lemon and lime juices and chopped peels. Pour filling into crust. Bake until filling is set, about 40 minutes. Cool to room temperature on rack. For sauce: Puree one 1/2-pint basket of raspberries or half of strawberries with sugar in blender. Strain. Dust tart with powdered sugar. Coat the serving plate with some sauce first. Garnish with berries and serve with sauce. dess 57