Pastry: mix all ingredients with a pinch of salt (joining the yolks to last) and knead until mixture is smooth and homogeneous.

Let stand wrapped in plastic wrap, in the refrigerator for at least 1 hour.

Frangipane: about 15 minutes before rolling out the pastry, blend chopped pistachios with the sugar, until you obtain a flour as fine as possible.

Soften the butter and mix with yogurt, then add them to the flour, add the egg and a pinch of salt and stir so creamy and smooth.

Rosette: boil 700 g of water with sugar.

Cut the apples without peeling them, a very thin round slices (if possible using the slicer or mandolin).

Lay in boiling syrup, boil again and let drain.

Let them cool, cut them in half and they formed rosettes (serve about 3 apple slices for each flower).

To complete: roll out the pastry to 3-4 mm thick and line a round mold (diameter 26 cm), covering also the board, then fill the tart with frangipane, remaining approximately 1 cm below the rim.

Bake at 170 º C for about 35 '.

Baked pie, let rest for 5 'so that the frangipane settles, then fill it with rosettes.

Sprinkle with icing sugar and bake for another 10 '.

Let the tart cool and serve garnished with chopped pistachios.