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Bake-Off® Contest 37, 1996
Fallbrook, California

Apple-Nut-Cookie Tart

Baked dessert for a group! Luscious layers of Pillsbury® refrigerated sugar cookies, apple butter and nuts stack up to a mouth-watering treat.

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  • prep time 30 min
  • total time 2 hr 35 min
  • ingredients 10
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 2 In medium bowl, mix walnuts, sugar, 1/2 teaspoon of the cinnamon and the orange peel; set aside.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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.
  • 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.
  • 2 In medium bowl, mix walnuts, sugar, 1/2 teaspoon of the cinnamon and the orange peel; set aside.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2g,
2%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
10mg
10%;
Sodium
85mg
85%;
Total Carbohydrate
25g
25%
(Dietary Fiber
0g
0%
  Sugars
15g
15%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.