Divide the pastry into two pieces and roll each. Cut into equal rounds, approximately 25-30cm.
Place one piece of rolled pastry on a lined baking sheet and spread with apricot jam, leaving a border of around 2cm-1 inch. Chill in the fridge while you make the frangipane.
To make the filling, beat the softened butter, caster sugar, orange zest and salt until light, then beat in one of eggs and stir through the ground almonds, cognac, and broad bean if using.
Remove the pastry from the fridge, then spoon the filling over the jam and spread evenly. Brush the edges of the pastry with water, then cover with the second piece of pastry. Press the edges to seal, then mark the top with a pattern (see photo). Brush with the other beaten egg and place in the oven. Bake for 25-30 minutes until golden.