Apricot Nectar Cheesecake Tart

APRICOT NECTAR CHEESECAKE TART
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Ingredients

15 oz refrigerated pie crust
FILLING INGREDIENTS
1/4 oz gelatin, unflavored
12 oz apricot nectar
1 c whipping cream
11 oz cream cheese, softened
1/2 c sugar
1/4 tsp nutmeg
1 tsp vanilla extract
1 Tbsp lemon juice
TOPPING INGREDIENTS
1 Tbsp sugar
1 Tbsp flour
2 tsp amaretto
1/2 c whipping cream, optional
1 Tbsp powdered sugar, optional

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Directions

1
Heat oven to 450 degrees.
2
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.)
3
Place prepared crust in pan; Press in bottom and up sides of pan and trim edges if necessary.
4
Bake for 9 to 11 minutes or until lightly browned; Cool completely.
5
In small saucepan, sprinkle gelatin over 1 cup of the apricot nectar; Cook over low heat, stirring until gelatin dissolves.
6
Refrigerate 30 to 35 minutes until partially thickened.
7
In small bowl, beat 1 cup whipping cream until stiff peaks form.
8
In large bowl, combine cream cheese, 1/2 cup sugar, nutmeg and vanilla; beat until smooth and creamy.
9
Add lemon juice; blend well.
10
Beat in apricot mixture until well blended; fold in whipped cream.
11
Spread over cooled baked crust; refrigerate 2 hours.
12
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.
13
Remove from heat; stir in amaretto.
14
Cool to room temperature, then pour over tart; spread evenly.
15
Refrigerate until topping is set, about 30 minutes.
16
In small bowl, beat 1/2 cup whipping cream and powdered sugar until stiff peaks form; pipe or spoon around edge of tart.
17
Store in refrigerator.

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