---------- Recipe via Meal-Master (tm) v8.02
 
      Title: APRICOT NECTAR CHEESECAKE TART
 Categories: Cheesecakes, Desserts
      Yield: 14 servings
 
     15 oz Pkg Pillsbury
           -Refrigerated Pie Crusts

----------------------------------FILLING----------------------------------
    1/4 oz Envelope unflavored
           -gelatin
     12 oz Can apricot nectar
      1 c  Whipping cream
     11 oz Cream cheese, softened
    1/2 c  Sugar
    1/4 t  Nutmeg
      1 t  Vanilla
      1 T  Lemon juice

----------------------------------TOPPING----------------------------------
      1 T  Sugar
      1 T  Flour
      2 t  Amaretto OR ...
    1/4 t  Almond extract (opt)
    1/2 c  Whipping cream (opt)
      1 T  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, 1/2 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 1/2 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 1/2 c whipping cream and powdered sugar until
  stiff peaks form.  Pipe or spoon around edge of tart.  Store in
  refrigerator.
 
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