Steps
- Preheat the oven to 400°F / 200°C. Divide 400g of puff pastry in half and roll into 10in / 25cm rounds. Put one on a lined baking sheet.
- Spread with 2 rounded tablespoons of apricot jam, leaving a ¾in / 2cm border. Beat 100g of softened butter with 100g of superfine sugar until pale and fluffy.
- Beat in 1 egg, then stir in 100g of ground almonds and 2 tablespoons of cognac. Spread over the jam.
- Dampen the pastry border, cover with the second round, and press to seal. Lightly score curved lines from center to edge and brush with beaten egg.
- Bake for 25-30 minutes, until crisp and golden. Cool slightly before cutting.