Title: Apricot Nectar Cheesecake Tart
Categories: Cheesecake Dessert
Yield: 14 Servings
| 15 | oz | Pkg Pillsbury Refrigerated Pie Crusts |
| FILLING |
| 1/4 | oz | Envelope unflavored gelatin |
| 12 | oz | Can apricot nectar |
| 1 | c | Whipping cream |
| 11 | oz | Cream cheese, softened |
| 1/2 | c | Sugar |
| 1/4 | ts | Nutmeg |
| 1 | ts | Vanilla |
| 1 | tb | Lemon juice |
| TOPPING |
| 1 | tb | Sugar |
| 1 | tb | Flour |
| 2 | ts | Amaretto OR ... |
| 1/4 | ts | Almond extract (opt) |
| 1/2 | c | Whipping cream (opt) |
| 1 | tb | Powdered sugar (opt) |
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. Trim edges if
necessary. Bake for 9 to 11 minutes or until lightly browned. Cool
completely. In small saucepan, sprinkle gelatin over 1 c of the apricot
nectar. Cook over low hat, stirring until gelatin dissolves. Refrigerate 30
to 35 minutes until partially thickened. In small bowl, beat 1 c whipping
cream until stiff peaks form. In large bowl, combine cream cheese, 1/2 c
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 T sugar and flour. Gradually stir in remaining 1/2 c
apricot nectar. Cook over medium heat until mixture boils and thickens,
stirring constantly. Remove from heat; stir in amaretto. Cool to room
temperature. Pour over tart; spread evenly. Refrigerate until topping is
set, about 30 minutes. In small bowl, beat 1/2 c whipping cream and
powdered sugar until stiff peaks form. Pipe or spoon around edge of tart.
Store in refrigerator.