In a large mixing bowl, combine all-purpose flour, salt, and sugar, then mix well. Cut in cold unsalted butter until the mixture resembles coarse crumbs. Add the egg yolks and mix until the dough comes together. Shape into a ball, wrap in plastic wrap, and chill for 30 minutes.

In another bowl, whisk together ground pistachios, egg yolks, sugar, ground almonds, heavy cream, and optionally, pistachio or almond extract until smooth and creamy.

Preheat your oven to 350°F (180°C). Roll out the chilled dough to fit your tart pan. Press it into the edges and trim any excess. Prick the base with a fork, pour the frangipane filling into the crust and smooth the top.

Bake for 45 minutes, or until the crust is golden brown and the filling is firm. Let cool completely on a wire rack for at least 1 hour.

Arrange fresh raspberries tightly on top of the filling, then sprinkle coarsely chopped pistachios over the raspberries.