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["To make the preserves, add the figs and sugar to a large pot on the stove over medium heat. Mash and stir often until the sugar has dissolved and the mixture is well combined. Add the gelatin and bring to a while, stirring frequently while the mixture cooks for about 7-8 minutes. Mash the figs more if you'd like and then pour the contents into a large canning jar or heat-proof container. Store in the fridge to cool.", "To prepare the pie crust, combine flour, salt and sugar in a medium sized bowl. Cut in the butter and shortening with a pastry cutter or the back of a fork until it is the consistency of a course meal with small, pea-sized chunks of butter throughout. Add water, 1-2 tablespoons at a time, tossing gently until pastry comes together in moist clumps. Divide dough in half and pat into two round, flat disks. Wrap with Saran wrap and refrigerate for at least an hour.", "When ready to assemble the preserves, roll out one disk of pastry to 1/4"" thickness on a floured surface. Using a 3"" biscuit cutter, gently cut rounds of dough. Each Pop-Tart will require two rounds (one for top and one for bottom). Place one tablespoon of cooled filling on top of half of the rounds. Top the filled rounds with a second circle of crust and use a fork to crimp the edges. Vent the top of each rectangle by poking the top of the pastry with a fork 2-3 times. Freeze the pop tarts on the baking sheet for at least 2 hours or up to a week. When ready to bake, preheat the oven to 375 degrees. Bake the tarts, uncovered, for 25-30 minutes or until golden brown. Allow to cool before topping with glaze.", "When ready to frost the tarts, whisk together the powdered sugar, 2 teaspoons of milk, and vanilla. Add additional milk, 1 teaspoon at a time, until the desired consistency is reached. You want the glaze to be fairly thick but still pourable. Add food coloring if desired. Once pop-tarts have cooled completely, top each pastry with a bit of glaze and allow to set."]
