A luxurious tart with a buttery shell, nutty pistachio frangipane, fresh raspberries, and a crunchy pistachio streusel topping.

1 1/2 cups all-purpose flour

1/3 cup plus 1 tablespoon powdered sugar

1/4 teaspoon salt

8 tablespoons unsalted butter

1 large egg yolk

1 to 2 tablespoons ice water

1/2 cup plus 1 tablespoon unsalted butter, softened

1/2 cup plus 2 tablespoons granulated sugar

1 1/4 cups finely ground pistachios

2 eggs

1/2 teaspoon vanilla bean paste or 1 teaspoon vanilla extract

1/8 teaspoon almond extract

Pinch of salt

1/4 cup all-purpose flour

50 grams all-purpose flour

1 tablespoon sugar

Pinch of salt

30 grams cold unsalted butter, cubed

2 tablespoons ground pistachios

1 cup raspberries

Powdered sugar, for dusting

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Combine flour, powdered sugar, salt, and butter in a food processor until crumbly. Add egg yolk and ice water, pulsing until dough forms. Chill for 1 hour.
Roll dough into an 11-inch circle and fit into a 9-inch tart pan, trim edges, prick the bottom, and freeze for 1 hour.
Preheat oven to 350°F. Blind-bake tart shell with parchment and pie weights for 15 minutes. Cool slightly.
Make pistachio streusel by mixing flour, sugar, and salt, rubbing in cold butter, then fold in ground pistachios. Chill until needed.
For frangipane, beat softened butter with sugar and vanilla until fluffy. Add eggs one at a time, then stir in ground pistachios, flour, salt, and almond extract until smooth.
Spread frangipane into tart shell, scatter raspberries on top, and sprinkle with pistachio streusel.
Bake tart for 30–35 minutes until set and lightly golden. Cool completely and dust with powdered sugar before serving.

Substitute blueberries or blackberries for raspberries for seasonal variation.

Drizzle with white chocolate for an indulgent touch.

For a nut-free version, replace pistachios with almond meal.

Store in an airtight container in the fridge for up to 3 days. Serve chilled or let sit 20 minutes at room temperature.

Tart shell can be made a day ahead and kept chilled for better shape.

Frozen raspberries can be used if thawed and drained first.

For gluten-free, use a 1:1 gluten-free flour blend in the shell and frangipane.