Cake

Apricot Nectar Cheesecake Tart

Apricot Nectar Cheesecake Tart, a cake recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.

Ingredients

• 15 oz Pkg Pillsbury

Method

1. -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 t Nutmeg 1 t Vanilla 1 T Lemon juice.

Topping

2. 1 T Sugar 1 T Flour 2 t Amaretto OR … 1/4 t Almond extract (opt) 1/2 c Whipping cream (opt) 1 T Powdered sugar (opt) Heat oven to 450 degrees.
3. 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.
4. Trim edges if necessary.
5. Bake for 9 to 11 minutes or until lightly browned.
6. Cool completely.
7. In small saucepan, sprinkle gelatin over 1 c of the apricot nectar.
8. Cook over low hat, stirring until gelatin dissolves.
9. Refrigerate 30 to 35 minutes until partially thickened.
10. In small bowl, beat 1 c whipping cream until stiff peaks form.
11. In large bowl, combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat until smooth and creamy.
12. Add lemon juice; blend well.
13. Beat in apricot mixture until well blended.
14. Fold in whipped cream.
15. Spread over cooled baked crust; refrigerate 2 hours.
16. In small saucepan, combine 1 T sugar and flour.
17. Gradually stir in remaining 1/2 c apricot nectar.
18. Cook over medium heat until mixture boils and thickens, stirring constantly.
19. Remove from heat; stir in amaretto.
20. Cool to room temperature.
21. Pour over tart; spread evenly.
22. Refrigerate until topping is set, about 30 minutes.
23. In small bowl, beat 1/2 c whipping cream and powdered sugar until stiff peaks form.
24. Pipe or spoon around edge of tart.
25. Store in refrigerator.

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