refrigerated pie crust
cream cheese, softened
whipping cream, optional
powdered sugar, optional
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.