Preheat the oven to 425°F. Fit pie crust in the bottom and up sides of an 8- by 11-inch tart pan with removable bottom; trim excess. Place tart pan on a rimmed baking sheet and prick the bottom of the pie crust with a fork.

Line the pie dough with parchment, leaving a 2-inch overhang. Pour about 1 cup dried beans onto the parchment paper and spread out to evenly weigh down the crust (which might otherwise puff up). Bake until beginning to brown around edges, about 12 to 15 minutes. Lift off parchment and remove beans. Bake until the bottom is light golden brown, 4 to 5 minutes. Allow the crust to cool completely.

Puree half of the blackberries, 2 tablespoons confectioners sugar, and 1/2 tablespoon lime juice. Strain mixture through a fine-mesh sieve; discard seeds and reserve the blackberry juice.

Whisk together mascarpone cheese and 1/2 cup sugar with an electric mixer on medium speed until stiff peaks form. Fold in blackberry puree.

Toss remaining blackberries in a bowl with 2 tablespoons sugar and ½ tablespoon lime juice. Let sit for 5 minutes.

Spread mascarpone–blackberry puree mixture over the bottom of the baked crust. Top with the whole berries and accumulated juices. Sprinkle the tart with chopped mint and serve immediately.

Wine Pairing Suggestions: 2021 Charles R Sparkling Wine and 2024 Ruby Hill Reserve Sauvignon Blanc