In a medium saucepan over medium heat, combine the blackberries, chopped pears, lemon juice, cornstarch, and sugar.
Lower the heat and simmer until the liquid becomes thicker, about 10 minutes.
(#1) Drain fruit through a sieve and only use thick chunks of fruit.
(#2) Use immersion blender in a bowl or put compote into a regular blender and pulse compote until smooth like jam.
Preheat oven to 350 F (190 C). Line bottom of springform pan with parchment paper and spray non stick spray on the sides.
Place dough on a lightly floured surface.
Take one half and roll out into a large rectangle (1/8-1/4 inch thickness). Doesn’t have to be exact. (Dust rolling pin with flour.)
If you use fruit chunks, paint a thin coat of melted butter onto dough leaving a half inch border around edge.
Take your knife and slice the rolled dough lengthwise into fourths. This should create four small rolled logs.
Take the log pieces and begin to place them in the pan in a circular shape.