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    Apricot Nectar Cheesecake Tart


    Source of Recipe


    epicurus.com

    List of Ingredients




    One 15 oz pkg Pillsbury Refrigerated Pie Crusts

    ----FILLING----
    1/4 oz envelope unflavored gelatin
    12 oz can apricot nectar
    1 cup whipping cream
    11 oz cream cheese, softened
    1/2 cup sugar
    1/4 teaspoon nutmeg
    1 teaspoon vanilla
    1 tablespoon lemon juice

    ----TOPPING----
    1 tablespoon sugar
    1 tablespoon flour
    2 teaspoon amaretto or ...
    1/4 teaspoon almond extract (opt)
    1/2 cup whipping cream (opt)
    1 tablespoon 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 heat, 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.

    Yield: 14 servings

 

 

 


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