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!
- 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.
- 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.
- 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.
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