Cut circles from each sheet of puff pastry using a 9 in/23cm round cake tin as a guide. Chill in the fridge.

Beat the eggs, reserving 1tbsp in a small bowl with the milk. Set aside.

Beat together the butter and sugar until glossy, then add the main egg mixture, almond flour, brandy, and almond extract. Chill for 30 minutes.

Spread the almond filling over one pastry circle, leaving a rim. Moisten edges with water, place the second pastry on top, and seal.

Make indents around the edge of the tart and chill for 30 minutes.

Preheat oven to 355F/180C. Brush the tart with egg-milk mixture and create a design on top.

Bake for 30-45 minutes until golden and crisp. Let cool before slicing.