Apple-Nut-Cookie Tart

By kayjayjohnson

Ingredients

• 1/2 cup finely chopped walnuts
• 3 tablespoons sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon grated orange peel
• 1 roll (18 oz) Pillsbury® refrigerated sugar cookies
• 1/3 cup apple butter
• 1 teaspoon all-purpose flour
• 16 pecan halves
• 32 slivered almonds (1 tablespoon)
• Sweetened whipped cream or vanilla ice cream, if desired

Details

Servings 16
Preparation time 30mins
Cooking time 70mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 325°F. Place cookie sheet in oven to preheat. Spray 9 1/2-inch tart pan with removable bottom or 9-inch springform pan with cooking spray.

In medium bowl, mix walnuts, sugar, 1/2 teaspoon of the cinnamon and the orange peel; set aside.

Work with half of dough at a time; refrigerate remaining half. With floured fingers, press dough in bottom of pan. Spread apple butter over dough to within 1/2 inch of edge. Top evenly with walnut mixture.

Lightly flour 2 sheets of waxed paper; place remaining half of dough between sheets. With rolling pin, roll dough into 9 1/2-inch round. Peel off top sheet of paper. Carefully invert dough over walnut mixture; remove waxed paper. Press edges to fit pan.

In small bowl, mix flour and remaining 1/4 teaspoon cinnamon. Dipping knife into flour mixture before each cut, score top of tart into 16 wedges. Press 1 pecan half in each wedge, centered 1 inch from edge of pan. Press 2 almonds in V-shape just below each pecan.

Place tart on heated cookie sheet in oven; bake 40 to 50 minutes or until tart is light golden brown and center is set. Cool 15 minutes. Remove side of pan; cool 1 hour. Serve topped with whipped cream. Store in refrigerator.