Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2
cups plus 3 tablespoons finely chopped pecans
1
bag (12 oz) frozen blackberries
1 3/4
cups sugar
1
tablespoon cornstarch
1
large lemon
1
container (8 oz) mascarpone cheese
1/4
cup chopped fresh basil leaves
Preparation
Heat oven to 350°F. Spray 10-inch tart pan with removable bottom with cooking spray.
In large bowl, break up cookie dough. Add 2 cups of the pecans; mix with wooden spoon, or knead with hands until well blended. Press in bottom and up side of pan.
Bake 18 to 22 minutes or until golden brown. Cool completely, about 1 hour.
Meanwhile, rinse blackberries under cool water; drain. In 2-quart saucepan, mix 1 cup of the sugar and the cornstarch; stir in blackberries. Cook over medium-high heat until mixture comes to a boil. Cook 5 to 6 minutes, stirring frequently, until mixture is thickened and syrupy. Remove from heat; cool 15 minutes. Refrigerate until mixture is chilled, 30 minutes.
Grate 1 teaspoon zest from lemon; squeeze 1/4 cup juice. In medium bowl, mix 1/2 cup of the sugar, the lemon zest and lemon juice until sugar begins to dissolve. Add mascarpone cheese. Using whisk, stir until well blended. In small bowl, using back of spoon, muddle basil and remaining 1/4 cup sugar.
Spread blackberry mixture evenly in cooled baked crust. Carefully, spoon and spread mascarpone cheese mixture over top of blackberry mixture. Sprinkle with muddled basil and remaining 3 tablespoons pecans. Refrigerate uncovered 1 hour. To serve, cut into wedges. Store loosely covered in refrigerator.
