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Apple Streusel Cookie Tart

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By Pillsbury Kitchens
Updated May 25, 2013
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Impress family and friends with this stunning apple tart made with Pillsbury™ refrigerated sugar cookies.

Apple Streusel Cookie Tart

  • Prep Time 20 min
  • Total 2 hr 25 min
  • Ingredients 10
  • Servings 8
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Ingredients

  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 4 large baking apples, peeled, cored and very thinly sliced
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons apple pie spice
  • 4 tablespoons all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1/2 cup packed brown sugar
  • 1/4 cup cold butter, cut into pieces
  • 1/3 cup slivered almonds, if desired
  • Sweetened whipped cream, if desired

Instructions

  • Step 
    1
    Heat oven to 375°F. Spray 9-inch round springform pan with cooking spray. Press cookie dough in bottom and 2 inches up side of pan.
  • Step 
    2
    In large bowl, mix apples, granulated sugar, apple pie spice and 2 tablespoons of the flour. Toss to coat. Arrange mixture in crust.
  • Step 
    3
    In small bowl, mix oats, brown sugar and remaining 2 tablespoons flour. With pastry blender or fork, cut in butter until crumbly. Sprinkle over apples. Top with almonds.
  • Step 
    4
    Bake 40 to 45 minutes or until crust is deep golden brown and filling is bubbly. Cool 20 minutes; remove side of pan. Cool 1 hour. Serve with whipped cream.

Nutrition

490 Calories
16g Total Fat
3g Protein
82g Total Carbohydrate
37g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
150
Total Fat
16g
25%
Saturated Fat
7g
34%
Trans Fat
3g
Cholesterol
20mg
7%
Sodium
250mg
10%
Potassium
140mg
4%
Total Carbohydrate
82g
27%
Dietary Fiber
2g
8%
Sugars
37g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 4 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; 3 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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