Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the puff pastry sheets into two 9-inch (23cm) circles and place one circle on the prepared baking sheet.

Step 3

Spread the apricot jam over the pastry circle, leaving a 1-inch (3cm) border around the edges.

Step 4

Spread the frangipane over the jam and then, if using, place the whole almond, dried bean, or feve anywhere on the frangipane. The person who finds the bean gets to be king or queen for the day.

Step 5

Moisten the edge of the pastry with egg wash and place the second circle on top. Press and crimp with your fingers to seal. Refrigerate for at least 30 minutes.

Step 6

When ready to bake, brush the top with egg wash and cut 5 or 6 slits in the pastry for venting.

Step 7

Bake on a center rack for about 40-45 minutes, until the galette is puffed and a deep golden brown. Let it cool for at least an hour before serving. Serve at room temperature.

Step 8

This is best served the day it is made, but it can be stored at room temperature for up to 2 days. Recrisp in a 300°F (150°C) oven for 10 minutes.