Yield: 14 servings
| Measure | 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) |
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.