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1
Preheat the oven to 375F.
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2
Lightly grease a 9 1/2-inch nonstick tart pan with a removable bottom.
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3
Prepare the pie crust as instructed on page 132 up through step 4.
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4
Turn out the dough onto a sheet of parchment paper, mold into a ball, flatten into a disk, pinching together the edges, and top with another sheet of parchment paper.
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5
Roll out to 1/4 inch thick and about 1 inch wider than your tart pan.
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6
Remove the top sheet of parchment paper, flip the crust into the pan, and press down with the palm of your hand.
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7
Gently peel off the remaining sheet of parchment paper and finish pressing the dough into the pan, patching the sides as necessary.
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8
If the dough crumbles a bit or breaks apart, just patch it back togetherit will still bake up beautifully.
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9
Trim by running a rolling pin over the top of the tart pan.
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10
Prick the crust 8 times with a fork.
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11
Partly prebake the crust in the center of the oven for 15 minutes, or until lightly golden.
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12
Transfer to a cooling rack and let come to room temperature.
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13
While the tart crust cools, slice the pears in half lengthwise, then into quarters lengthwise.
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14
Cut out the core.
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15
Slice the quarters in half crosswise and then into 1 1/2-inch by 1/2-inch slices.
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16
Combine 1/2 cup of the sugar, the lemon juice, and the cornstarch in a large bowl, add the pear slices, and toss gently.
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17
Fill the cooled tart crust with the pear mixture.
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18
Disperse the blackberries evenly among the pears.
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19
Sprinkle the top with the remaining 2 tablespoons sugar.
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20
Bake in the center of the oven for about 1 hour, or until the pears have begun to caramelize a bit.
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21
Transfer to a cooling rack and let come to room temperature before cutting into wedges.
