Apricot Nectar Cheesecake Tart
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
pie shell (9 inch)
refrigerated pkg |
|
| Filling | |||
| ¼ | ounce |
gelatin, unflavored
|
|
| 12 | ounces |
apricot nectar
can |
|
| 1 | cup |
heavy whipping cream
|
|
| 11 | ounces |
cream cheese
softened |
|
| ½ | cup |
sugar
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
lemon juice
|
|
| Topping | |||
| 1 | tablespoon |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 2 | teaspoons |
amaretto liqueur
or 1/4 teaspoons almond extract, optional |
*
|
| ½ | cup |
heavy whipping cream
optional |
|
| 1 | tablespoon |
powdered sugar
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
pie shell (9 inch)
refrigerated pkg |
|
| Filling | |||
| 7.2 | ml/g |
gelatin, unflavored
|
|
| 346.8 | ml/g |
apricot nectar
can |
|
| 237 | ml |
heavy whipping cream
|
|
| 317.9 | ml/g |
cream cheese
softened |
|
| 118 | ml |
sugar
|
|
| 1.3 | ml |
nutmeg
|
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
lemon juice
|
|
| Topping | |||
| 15 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
amaretto liqueur
or 1/4 teaspoons almond extract, optional |
*
|
| 118 | ml |
heavy whipping cream
optional |
|
| 15 | ml |
powdered sugar
optional |
|
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.
