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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Apple Nut Cookie Tart |
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Serves: 16 Print this RecipeMary Lou Cook - Fallbrook, California Bake-Off® Contest 37, 1995 Prize Winner Mary Lou Cook says her pretty nut-topped tart looks like more work than it is, making it an ideal dessert for entertaining. Refrigerated cookie dough forms the easy bottom and top crusts. The filling is spicy apple butter and walnuts. 1/2 cup finely chopped walnuts 3 tablespoons sugar 1/2 teaspoon cinnamon 1/2 teaspoon grated orange peel 1 (18-ounce) tube refrigerated slice-and-bake sugar cookie dough, well chilled 1/3 cup purchased apple butter 1 teaspoon all-purpose flour 1/4 teaspoon cinnamon 16 pecans halves 32 slivered almonds (1 tablespoon) Sweetened whipped cream or vanilla ice cream, if desired 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 nonstick cooking spray. In medium bowl, combine walnuts, sugar, 1/2 teaspoon cinnamon and orange peel; mix well. Set aside. Remove half of cookie dough from wrapper; refrigerate remaining half. With floured fingers, press dough into bottom of spray-coated pan. Spread apple butter over dough to within 1/2 inch of edge; top apple butter with walnut mixture. Place remaining half of dough between 2 sheets of lightly floured waxed paper; roll to 9 1/2-inch round. Peel off top sheet of waxed paper. Carefully invert dough over walnut mixture; remove waxed paper. Press edges to fit pan. In small bowl, combine flour and 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. Bake at 325°F. for 45 to 55 minutes or until tart is light golden brown and center is set. Cool 15 minutes. Remove sides of pan; cool 1 1/2 hours. To serve, top with whipped cream. Store in refrigerator. Nutrition Per Serving: Calories 240; Protein 2g; Carbohydrate 28g; Fat 13g; Sodium 120mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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