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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