If you’re using homemade puff pastry, divide the dough in half. On a lightly floured surface, roll out one half to an 11-inch wide square.

Use the rolling pin to help lift and place the dough on a parchment-lined baking sheet.

Cover with another sheet of parchment. Roll out the other half, place on top of the covered pastry then cover with plastic wrap.

Place in the refrigerator to chill for 15 minutes or until ready for use.

Mix the vegan butter and confectioners’ sugar until creamy. Gradually mix in the almond flour and cornstarch.

Stir in the vegan pastry cream and rum until the batter is smooth and lump-free. Add more almond flour if needed to make a thick filling.

Cover and chill in the refrigerator to thicken for 20 minutes.

Remove one sheet of the rolled out puff pastry (or store-bought sheet) from the fridge. Using a 10-inch plate as a guide, mark out a circle (not cut).

Using an 8-inch plate, mark out a smaller circle in the centre of the larger one.

Fill a piping bag (or a zip-top bag with one corner snipped) with the frangipane filling. Fill inside of the smaller circle with the filling.

Smooth the top and hide the fève, bean or nut inside the frangipane, away from the very centre or close to the edge.

Brush the edges of the dough with water and place the second pastry round on top of the frangipane. Press the edges to seal well.

Use a sharp knife and the guide of a 10-inch pie plate to cut out a circle. Remove the excess dough.

Press the back of the knife against the edges of the dough to help with sealing.

Combine the soy milk and maple syrup in a small bowl. Brush the top of the pastry with some of the mixture and reserve the remainder.

Chill the pastry in the fridge for 30 minutes.

Preheat the oven to 400°F (200°C).

Remove the chilled pastry and brush the top with the remaining soy milk and maple syrup mixture.

Use the back of a knife or a toothpick to score the top. Prick a few spots to allow steam to escape.

Bake for 25 to 30 minutes. The pastry will puff up as it bakes and the top will become golden brown.

Heat the apricot preserve for about 1 minute in the microwave or until completely melted. Brush the top of the pastry as soon as it comes out of the oven.

Cool for about 20 minutes before slicing, it will deflate as it cools.