Summer Plum and Brown Fig Crostata with Balsamic Vinegar

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One 5x5 square of puff pastry
2 medium plums
3 each figs
1 tablespoon corn starch
Pinch of sea salt
½ cup flour
2 tablespoons sugar
½ teaspoon salt
2 tablespoons butter
1 tablespoon crystal sugar
1 each egg- for egg wash, beaten

Preheat your oven to 325 degrees. On a floured surface, roll out the puff pastry until it is very thin. Use a fork to dock the pastry over the entire surface of the dough. Use a 6 inch pastry cutter to cut a circle out of the puff pastry. Transfer the dough to a cookie sheet that has been lightly sprayed with vegetable oil. Use your fingers to crimp the edge of the pastry to form a small border on the pastry circle. Brush the entire pastry with the beaten egg wash. Set the circle aside as you prepare the filling. Cut the figs into quarters, and take the stone out of the plums. After the seed has been removed from the plums, cut the plums into six pieces. Place the figs and plums into a medium sized bowl. Sprinkle the fruit with the cornstarch and a pinch of salt. Toss the fruit in the bowl until all of the pieces of fruit are equally coated with the cornstarch. Set the fruit aside. In a small bowl, mix together the flour, salt, sugar and butter. Using your fingertips, cut the butter into the flour and the sugar. ASSEMBLY OF THE CROSTATA. Take the figs and the plums and gently arrange them on the pastry. There is no need to try to achieve any particular pattern. Allow any excess liquid to drip off the fruit before arranging it on the pastry. When the fruit has been place on the pastry, top the pastry with the crumb mixture. Finally. Finish with a sprinkle of the crystal sugar. Bake for 20 to 25 minutes or until golden brown. Allow to cool for 5 minutes before enjoying. Drizzle a very small amount of balsamic vinegar on the crostata immediately before serving.