Apricot nectar cheesecake tart

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)



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.

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