In a mixing bowl, combine all-purpose flour, salt, and sugar, whisking them together until evenly mixed. Cut in cold unsalted butter using your fingers or a pastry cutter, creating a sandy texture. Blend in the egg yolks until the dough forms a ball. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes to firm up.

While the crust chills, prepare the rich frangipane filling. In a separate bowl, whisk together ground pistachios, additional egg yolks, granulated sugar, ground almonds, heavy cream, and pistachio extract until smooth and creamy. Set the filling aside to let the flavors meld together while you roll out the dough.

Preheat your oven to 350°F (180°C). On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan. Carefully line the tart pan with the rolled dough, pressing it into place and trimming any excess. Prick the bottom with a fork, pour the frangipane filling into the shell, and smooth the top with a spatula.

Place the tart in the preheated oven and bake for 45 minutes, or until the filling is set and a beautiful golden color forms on top. Keep an eye on it as it bakes; it should be firm but slightly springy to the touch. Once done, remove it from the oven and allow it to cool for about an hour at room temperature.

Once the tart has cooled completely, it’s time to add the final touches. Arrange fresh raspberries evenly across the top of the tart, creating a vibrant display. To add a bit of crunch, sprinkle coarsely chopped pistachios on top just before serving.