Apple Nut Cookie Tart Recipes

Steps:

• In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.

Steps:

• Heat oven to 375°. Grease cookie sheet with shortening. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, salt and baking soda. Stir in apple.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack; cool. Store loosely covered.

Steps:

• Prepare dough: In the bowl of an electric mixer, combine margarine, eggs and sugar. Mix until blended. Add flour and baking powder, and mix until smooth. Dough should be very soft but not sticky; if necessary, gradually add up to 1/2 cup flour. Cover, and refrigerate 1 hour.
• Preheat oven to 350 degrees. Divide dough in two. Lightly oil a 7-by-11-inch glass baking pan. On a lightly floured surface, roll out half the dough to fit into bottom of pan. Spread marmalade evenly over dough in pan. Sprinkle with walnuts. Toss apples with cinnamon, and spread evenly over walnuts.
• Roll out remaining dough to about 8 by 12 inches, so that it will blanket apples. Place dough in pan, tucking in edges. Bake until surface is golden brown and bottom is light brown, 45 minutes to 1 hour. (If surface browns too quickly, cover with foil.) Remove from oven. Through a sieve, dust 2 tablespoons confectioners' sugar over hot tart. Allow tart to cool.
• Cut tart into 24 squares. Sprinkle with remaining sugar and serve.

Steps:

• Prebake tart shell and brush warm shell with apricot preserves. (SQ note - Baking time was not included in this recipe but listening to reviewers leads me to think that 15 minutes at 350F should be about right.).
• Peel, core and slice apples.
• Sprinkle with lemon juice.
• Arrange apple slices in tart shell.
• Scatter walnuts on top of fruit.
• Combine sugar, flour and cinnamon in small bowl.
• Add butter and work with fingers to form a crumb topping.
• Sprinkle over tart.
• Bake at 400 for about 40 minutes or until top is golden brown.

Steps:

• Heat oven to 425°F. Make pastry as directed-except roll into 13-inch round. Place on ungreased large cookie sheet. Cover with plastic wrap while making filling.
• In large bowl, mix brown sugar and flour. Stir in apples. Remove plastic wrap from pastry. Mound apple mixture in center of pastry to within 3 inches of edge. Cut butter into small pieces; sprinkle over apples. Fold edge of pastry over apples, making pleats so it lays flat on apples (pastry will not cover apples in center). Sprinkle pastry with sugar.
• Bake 30 to 35 minutes or until crust is light golden brown. Cover center of pie with 5-inch square of foil during last 10 to 15 minutes of baking to prevent excessive browning. Cool on cookie sheet on cooling rack 1 hour, or serve warm if desired.

Steps:

• 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 120mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Cream together sugar and shortening.
• Beat in egg.
• Sift together dry ingredients, and add to mixture. Beat until well blended.
• Stir in apples and nuts.
• Drop in the shape of a ball on a greased cookie sheet.
• Bake at 375, for 12-15 minutes.