Apple-Nut-Cookie Tart

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


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


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




Nutrition Information

Recipe Step Photos

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