Apricot Nectar Cheesecake Tart

Directions

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 cup 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 cup whipping cream until stiff peaks form. In large bowl, combine cream cheese, ½ cup 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 tablespoon sugar and flour. Gradually stir in remaining ½ cup 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 cup whipping cream and powdered sugar until stiff peaks form. Pipe or spoon around edge of tart. Store in refrigerator.