Apricot Glaze: In a small saucepan heat the apricot preserves to a simmer. Remove from heat
and strain to get rid of lumps. Add the Cognac or water. Brush all over the warm tart with a pastry brush. You just want a thin coating of jam for shine and finish. Remove from the pan and serve warm or at room temp.
If you use almonds with the skin or natural almond meal, the frangipane is a little darker. No big deal, but it will look different from a frangipane made with almond flour or blanched almonds.
You can also grind your own almonds in the food processor for this recipe which is a little cheaper than buying almond flour.