Fig-Berry Pastry Tart

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2 1/4 cups all-purpose flour

2 tablespoons sugar

1/4 teaspoon table salt or 1/2 teaspoon kosher salt

8 ounces (2 sticks) unsalted butter, chilled, and cut into 1/4-inch slices

4 ounces cream cheese, cut into small cubes

Jiffy Jam Filling:

1 pound (1 pint) ripe black mission figs, stemmed and quartered lengthwise to yield 3 cups

1/2 cup packed brown sugar

1 tablespoon honey

1/3 cup blueberries, fresh or frozen

1 cup fresh orange juice


1/2 cup powdered sugar

1 tablespoon melted butter

1 tablespoon lemon juice or water

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