Pour hot water over the almonds, leave them for 5 min., drain them, pour cold water over them and peel them by squeezing them between your fingers.
Distribute the almonds in an even layer in an oven dish with baking paper and bake 10 min. at 356°F (180 °C). Cool them and grind them to a powder. Add the starch.
Beat the butter with the powdered sugar into cream. Add 1 egg and 2 egg yolks. Stir everything well, pour in the cognac and almonds and stir once more.
Roll out the puff pastry carefully and put it in an oven dish with baking paper, forming walls. Poke the puff pastry with a fork and pour on the almond cream on top.
Slice the apricots, remove the pits and arrange them with the sliced part facing up, pressing them down gently. Bake 40 min. at 356°F (180 °C).