Ingredients
Dough
• 180 g butter, cold and cubed
• 98 g confectioners’ sugar
• 1 pinch salt
• 45 g almond flour
• 75 g whole eggs
• 390 g flour
Frangipane
• 100 g shelled pistachios, finely ground
• 100 g butter, softened
• 100 g sugar
• 2 eggs
• 1 tbsp flour
• 1 tsp vanilla sugar or vanilla extract
• 1 pinch salt
• 420 g fresh raspberries
Directions
1. Prepare the dough
Cut the butter into small cubes and place it in the bowl of a mixer fitted with a paddle attachment. Add the flour, confectioners’ sugar, salt, and almond flour. Mix until the texture resembles coarse sand. Add the eggs and mix just until a dough forms. Shape into a disk, wrap, and refrigerate for 1 hour.
2. Roll the dough
Roll the chilled dough between two sheets of parchment paper to about 2–3 mm thickness. Line a pie or tart pan with the dough and chill again while preparing the filling.
3. Prepare the pistachio frangipane
Beat the softened butter with the sugar until smooth. Add the eggs one at a time, mixing well after each addition. Add the ground pistachios, flour, vanilla, and salt. Mix until a smooth cream forms.
4. Assemble the pie
Spread the pistachio frangipane evenly in the prepared shell. Arrange the fresh raspberries on top, gently pressing them slightly into the cream.
5. Bake
Bake in a preheated oven at 170–175 °C (338–347 °F) for 30–35 minutes, or until golden and set. Allow the pie to cool before serving.