Recipe - Apricot Nectar Cheesecake Tart

15 ounce Pkg Pillsbury
Refrigerated Pie Crusts

FILLING
One fourth ounce Envelope unflavored
gelatin
12 ounce Can apricot nectar
1 cup Whipping cream
11 ounce Cream cheese, softened
One half cup Sugar
One fourth teaspoon Nutmeg
1 teaspoon Vanilla
1 tablespoon Lemon juice

TOPPING
1 tablespoon Sugar
1 tablespoon Flour
2 teaspoon Amaretto OR ...
One fourth teaspoon Almond extract (opt)
One half cup Whipping cream (opt)
1 tablespoon Powdered sugar (opt)

Heat oven to 450 degrees. Prepare pie crust according to package
directions for onecrust 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, One half 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 One half 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 One half cup whipping cream and
powdered sugar until stiff peaks form. Pipe or spoon around edge of tart.
Store in refrigerator.