Preheat oven to 200°C.

Cover a baking tray with baking paper.

Put one puff pastry. Riddle with holes using a fork.

Mix together almond powder, sugar, butter, grand marnier and 2 eggs. Spread on top of puff pastry. Insert the fève.

Peel, wash and finely slice apples.

Put on top of the frangipane.

Cover with the other puff pastry. Seal pressing the edges. Draw lines using a knife to decorate making sure that you aren't cutting the pastry.

Mix 1 egg yolk with 2 tablespoons of water and glaze the pastry using a cooking brush.

Bake for approximately 25 to 30 minutes.