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.