APRICOT NECTAR CHEESECAKE TART

      Title: APRICOT NECTAR CHEESECAKE TART
  Categories: Cheesecakes, Desserts
       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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