INGREDIENTS

INSTRUCTIONS

FILLING
TOPPING
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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