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.