Apricot Nectar Cheesecake Tart
Featured Pinch Tips Video
refrigerated pie crust
cream cheese, softened
whipping cream, optional
powdered sugar, optional
Heat oven to 450 degrees.
Prepare pie crust according to package directions for one-crust baked shell using 10" tart pan with removable bottom or 9" pie pan - (Refrigerate remaining crust for later use.)
Place prepared crust in pan; Press in bottom and up sides of pan and trim edges if necessary.
Bake for 9 to 11 minutes or until lightly browned; Cool completely.
In small saucepan, sprinkle gelatin over 1 cup of the apricot nectar; Cook over low heat, stirring until gelatin dissolves.
Refrigerate 30 to 35 minutes until partially thickened.
In small bowl, beat 1 cup whipping cream until stiff peaks form.
In large bowl, combine cream cheese, 1/2 cup sugar, nutmeg and vanilla; beat until smooth and creamy.
Add lemon juice; blend well.
Beat in apricot mixture until well blended; fold in whipped cream.
Spread over cooled baked crust; refrigerate 2 hours.
In small saucepan, combine 1 tablespoon sugar and flour; gradually stir in remaining 1/2 cup apricot nectar and cook over medium heat until mixture boils and thickens, stirring constantly.
Remove from heat; stir in amaretto.
Cool to room temperature, then pour over tart; spread evenly.
Refrigerate until topping is set, about 30 minutes.
In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form; pipe or spoon around edge of tart.