Peel the apples and cut them into small cubes, cook over low heat in a little bit of butter until you get soft apples, set aside.
Whisk the eggs and sugar.
Add the almond powder and soft butter, and mix.
Spread the frangipane on one of the puff pastries.
Place the apples.
Cover with the second puff pastry.
Spread the egg yolk for the gilding, and draw the pattern of your choice.
Bake 35 minutes at 180C.