Place the flour, sugar, and salt in the bowl of a food processor fitted with the steel blade.

Pulse a few times.  Add the butter and pulse 10 times or until the butter is the size of peas.

Pour the ice water down the feed tube and pulse just until the dough starts to come together.

Dump the Easy French Blueberry Fig Tart crust mixture onto a floured board and knead quickly into a 5-inch-round flat disk.

Wrap in plastic and refrigerate for exactly 1 hour.

Preheat the oven to 400°F.

Line a sheet pan with parchment paper. Set aside.

Remove the stem of each fig and cut them in quarters through the stem downward.

On a floured board, roll the dough to a rectangle to about 14 inches. Wrap the dough around your rolling pin and transfer it to the prepared pan. Trim the dough with a knife to create straight edges. Put the pan back in the refrigerator for 20 minutes.

Place the figs in a preferred design onto the dough and scatter on the blueberries.

Sprinkle evenly with the full cup of sugar.

Bake for 45 minutes to 1 hour, or until the pastry is browned and the fruit starts to brown. Rotate the pan once during baking.

Remove the tart from the oven and immediately transfer it to a board or a clean piece of parchment.

In a small saucepan, heat the peach jam with 2 tablespoons water and brush the fruit and pastry completely with the mixture.

Let the pastry cool, cut into squares, and serve warm or at room temperature.