Fig and Blueberry Tarts

Are you the kind of person who has an organized refrigerator?  Can you easily find whatever you’re looking for as soon as you open the door?  Do you use up everything in a timely manner?  I’m the exact opposite of all that.  I know the location of eggs, milk, produce, and (sometimes) cheese.  Other than that, it’s a big scavenger hunt.  So, as I was rooting through a shelf trying to make space, I came across a half jar of some beautiful fig preserves from a local business.  What luck! I was looking for something to pair with blueberries for tarts.  These are very easy to put together, and they’re perfect for a small get together.  And very portable if you’re taking them to a picnic!

Remember, there’s a giveaway going on this week!  Winners will be announced during a PinChat Live on July 3rd.  Previously, I made a summery beverage for the Virtual Picnic.

original recipe

Fig and Blueberry Tarts

Fig and Blueberry Tarts

Ingredients

Tart Shells
1 ¼ c flour
½ tsp salt
4 Tbs butter, chilled
3 Tbs shortening, chilled
3 Tbs ice cold water
Filling
1 c fig preserves
1 pint fresh blueberries
Half a lemon

Instructions

  1. Place flour and salt in the bowl of a food processor. Cut up butter and shortening into small chunks and add to the food processor. Pulse until the mixture looks coarse and sandy. Sprinkle in the water and pulse the mixture until the dough begins to bunch up into a ball (about 1-2 minutes of pulsing.) Remove dough from food processor and flatten into a disk. Wrap dough in plastic wrap and let chill for 30 minutes.
  2. Preheat oven to 400°F. Divide dough into four equal sections. On a lightly floured surface, roll each section out to a circle about ¼” thick. Press dough into tart pans, trimming off the edges. Save scraps. Knead the scraps together and roll out for the fifth tart pan.
  3. Spread the fig preserves along the bottom of the tart shells, dividing it up evenly among the tarts. Place tarts on a baking sheet. Bake until lightly browned, about 20 minutes. Remove from oven. While the tarts are still hot, sprinkle the blueberries over the preserves, gently pushing them into the surface. Take the lemon half and squeeze some lemon juice over the blueberries, about ½ a tsp per tart. Let cool to room temperature before serving.
http://kokocooks.com/2013/06/fig-and-blueberry-tarts/

Info about the sponsors:  “Celebrate Sweet Vidalia Flavors of Summer with the great tastes of fresh Vidalia Onions, Avocados from Mexico, Gourmet Garden Herbs, Johnsonville Italian Sausage, mangos, watermelon and Stemilt Cherries. Great food and good friends make everyday a party to remember so start entertaining and visit www.flavors-of-summer.com for recipes, coupons and entertaining tips.”

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Sweet Comments:

  1. This looks so good! I attempt to keep an organized fridge but that doesn’t always happen!

  2. This recipe just makes my heart happy. I have a giant box of figs waiting to be made into something fabulous. I think this fits the bill.

  3. My fridge is organized for the most part (the crisper drawer needs some help). Clean? Now that’s a diff story. Love the combination of fig and blueberries. I actually have a jar of fig preserves that I’ve been guarding with my life..I don’t know why. I think the time has come to open the lid ;)

    • Kokocooks says:

      Min,

      That’s how I felt about my jar! I kept “saving it for a special occasion” and realized that it was going to go to waste if I didn’t use it.

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