Preheat your oven to 180°C.
Place the puff pastry on a flat baking sheet, prick the dough with a fork.
In a salad bowl, mix the almond and pistachio powder, the sugar, the 2 eggs + the white of the 3rd (keep the yolk to brown it) and the soft butter.
Place the frangipane obtained on the pie crust, leaving an edge of about 2 centimeters. Arrange the bean on the frangipane.
Moisten the edge of the puff pastry with a little water (using a kitchen brush or your fingers), cover with the 2nd puff pastry, and stick the edges well. You can form patterns by gluing the edges, like the photo below.
Brush with the egg yolk diluted in a little milk or cream and draw patterns on the top.Make a small hole in the dough at the top center. Bake for 20 to 30 minutes, checking the cooking regularly.
