Split the pastry into two pieces enough for the top and bottom rounds. Keep one in the refrigerator while you roll out the scond.
On a flat, clean floured surface, roll out the puff pastry dough. If you have a circular indicator on your floured board, as I do, this is fairly easy. Just roll out the dough until you have the appropriate circle covered.
Roll our the dough to about 1/16 inch thick. The top roll should be about 9 ½ inches in diameter. The second piece about 10 inches, about ½ inch larger than the first.
Place the first dough circle on a parchment covered cookie sheet.
With a brush wet the edge of the first sheet well, about ½ inch in from the edge, all the way around the sheet.
Place the Frangipane on the first circle (easier if brought to room temperature first). Since I love this I used up all of the recipe below for one cake. Spread it out evenly using an offset spatula. Keep it about ½ inch free from the edge.
Cover with the second sheet and seal the edges well.
Press the edges and try to end up with a scalloped shape.
Place in the refrigerator for at least 30 minutes.
Preheat the over to 400 degrees F.
Remove from the refrigerator, place a 9 inch tart ring over the dough and cut off the edges.
Now using a very sharp knife make a design on the top of the pastry. You can score lines, make wavy lines ... all without cutting through the top sheet of dough.
Bake for 30 minutes. REmove from the oven, increase the temperature to 425 degrees F.
Dust the top of the cake with powdered sugar. Place in the oven when it reaches the 425 degrees and let the powered sugar glaze. Just a few minutes. Focus and watch this carefully as you don't want to burn the cake!
Remove from the oven, cool on a wire rack.
Serve and enjoy. You can add whipped cream or crème fraîche.
Notes
*You can use store bought puff pastry. Try to find a product that uses pure butter. Difficult to find in the standard US grocery. The recipe below is very easy, so give it a try.