Apricot nectar cheesecake tart
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Apricot nectar cheesecake tart
  Cheesecakes    Apricots    Tarts  
Last updated 6/12/2012 1:04:51 AM. Recipe ID 29543. Report a problem with this recipe.
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      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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Recipe ID 29543 (Apr 03, 2005)

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