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Apricot Nectar Cheesecake Tart

Source of Recipe

internet


List of Ingredients

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 t 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)


Recipe

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.