|1 ||To make the pastry corn:
Crumble 200 g of flour and 50 g of fine flour of maize and 135 g butter into cubes and a pinch of salt, add 2 eggs and knead. Let stand 30 minutes in a cool place before stretching the dough on a sheet of waxed paper and place in a round pan about 26 cm of diameter. Piercing the bottom of the dough with the tines of a fork and keep the mass remains unused because it will serve to decorate the crostata.
For the filling:
Fill the pan with pastry and 1 jar of fig jam with cocoa. Sprinkle with 50 gr. slightly crushed pistachios and decorate to taste with the remnants of pastry.
Bake at 200 degrees until browned crostata