Apricot nectar cheesecake tart
14 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | ounces | Pkg Pillsbury |
| ¼ | ounce | Envelope unflavored gelatin |
| 12 | ounces | Can apricot nectar |
| 1 | cup | Whipping cream |
| 11 | ounces | Cream cheese, softened |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Flour |
| 2 | teaspoons | Amaretto OR ... Refrigerated Pie Crusts |
| ½ | cup | Sugar |
| ¼ | teaspoon | Nutmeg |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Almond extract (opt) |
| ½ | cup | Whipping cream (opt) |
| 1 | tablespoon | Powdered sugar (opt) |
Directions
FILLING
TOPPING
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, ½ 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 ½ 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 ½ c whipping cream and powdered sugar until stiff peaks form. Pipe or spoon around edge of tart. Store in refrigerator.