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  Recipe Home » CakesDeserts » Apricot Nectar Cheesecake Tart
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  Apricot Nectar Cheesecake Tart
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 292
Ingredients:
15 oz Pkg Pillsbury Refrigerated Pie Crusts

MMMMMFILLING

1/4 oz Envelope unflavored gelatin
12 oz Can apricot nectar
1 cup Whipping cream
11 oz Cream cheese, softened
1/2 cup Sugar
1/4 tsp Nutmeg
1 tsp Vanilla
1 tbsp Lemon juice

MMMMMTOPPING

1 tbsp Sugar
1 tbsp Flour
2 tsp Amaretto OR ...
1/4 tsp Almond extract (opt)
1/2 cup Whipping cream (opt)
1 tbsp Powdered sugar (opt)
Instructions:
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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