Fig and Gorgonzola Tart

Ingredients

• 0.3 cup butter chilled cut into small pieces
• 0.3 cup fig preserves 
• 12  mission figs dried black
• 5.5 ounces flour all-purpose
• 2 ounces gorgonzola blue crumbled
• 2 tablespoons ice water 
• 1 Dash salt 
• 1 tablespoon sugar 
• 1 tablespoon water hot

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• knife
• wire rack
• measuring cup
• tart form

Directions

1. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife.
2. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined.
3. Add chilled butter; pulse 15 times or until mixture resembles cornmeal. With processor on, slowly add 2 tablespoons ice water, 1 tablespoon at a time, through food chute, processing just until blended (do not allow dough to form a ball). Press crumb mixture into bottom and up sides of a 9-inch tart pan coated with cooking spray. Cover and refrigerate 30 minutes.
4. Preheat oven to 37
5. Place pan on a baking sheet.
6. Bake at 375 for 20 minutes (crust will be very lightly browned at edges). Cool slightly.
7. To prepare filling, place figs in a bowl; add enough boiling water to cover fruit. Cover and let stand 15 minutes or until figs are soft.
8. Drain well; chop figs.
9. Combine preserves and 1 tablespoon hot water in a medium bowl. Stir in chopped figs. Spoon fig mixture into crust, and spread in an even layer.
10. Bake at 375 for 10 minutes or until heated. Cool on a wire rack for 5 minutes.
11. Sprinkle with blue cheese.