Serves: 16
Total Calories: 198
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 Apple Nut Cookie Tart recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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