Apricot Nectar Cheesecake Tart
By Just A Pinch KitchenCrew
refrigerated pie crust
cream cheese, softened
whipping cream, optional
powdered sugar, optional
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
1Heat oven to 450 degrees.
2Prepare 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.)
3Place prepared crust in pan; Press in bottom and up sides of pan and trim edges if necessary.
4Bake for 9 to 11 minutes or until lightly browned; Cool completely.
5In small saucepan, sprinkle gelatin over 1 cup of the apricot nectar; Cook over low heat, stirring until gelatin dissolves.
6Refrigerate 30 to 35 minutes until partially thickened.
7In small bowl, beat 1 cup whipping cream until stiff peaks form.
8In large bowl, combine cream cheese, 1/2 cup sugar, nutmeg and vanilla; beat until smooth and creamy.
9Add lemon juice; blend well.
10Beat in apricot mixture until well blended; fold in whipped cream.
11Spread over cooled baked crust; refrigerate 2 hours.
12In 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.
13Remove from heat; stir in amaretto.
14Cool to room temperature, then pour over tart; spread evenly.
15Refrigerate until topping is set, about 30 minutes.
16In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form; pipe or spoon around edge of tart.
17Store in refrigerator.