Apricot Nectar Cheesecake Tart

Recipe Rating:	Be the First
Categories:	Cakes, Pies, Fruit Desserts, Quick & Easy

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

Pinched by Miquelon, and 11 more.

Directions

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.

Store in refrigerator.