Roll the dough on a floured surrface into a 12-14” circle. Dock the dough well with two forks. Then spread the frangipane over the dough, leaving about an inch and a half border. Arrange the sliced apples around the circle. Mix the honey and cognac and paint the apples with the mixture. Paint the border of the dough with eggwash and form the crust by overlapping alternating pinches of the dough and crimping each one down. Bake for about 1 hour at 350. Do not refrigerate after baking.