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 ts Nutmeg
1 ts Vanilla
1 tb Lemon juice
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.
Yields
14 Servings