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  Apricot nectar cheesecake tart
 
Yield: 14 Servings
 
15 oz Pkg Pillsbury -Refrigerated Pie Crusts MMMMM--------------------------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 ts Nutmeg      1 ts Vanilla
1 tb Lemon juice MMMMM--------------------------TOPPING-------------------------------      1 tb Sugar
1 tb Flour      2 ts Amaretto OR ...
1/4 ts Almond extract (opt)      1/2 c Whipping cream (opt)
1 tb 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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