To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined. 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.
Preheat oven to 375°.
Place pan on a baking sheet. Bake at 375° for 20 minutes (crust will be very lightly browned at edges). Cool slightly.
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. Drain well; chop figs. 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. Bake at 375° for 10 minutes or until heated. Cool on a wire rack for 5 minutes. Sprinkle with blue cheese.