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Associate.com - Share Your Recipe!

Recipe Name: Apricot Nectar Cheesecake Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Desserts Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 14

Ingredients:
15 Ounce(s) Pkg Pillsbury
Refrigerated Pie Crusts
1/4 Ounce(s) Envelope unflavored
Gelatin
12 Ounce(s) Can apricot nectar
1 Cup(s) Whipping cream
11 Ounce(s) Cream cheese, softened
1/2 Cup(s) Sugar
1/4 Teaspoon(s) Nutmeg
1 Teaspoon(s) Vanilla
1 Tablespoon(s) Lemon Juice
1 Tablespoon(s) Flour
2 Teaspoon(s) Amaretto OR ...
1/4 Teaspoon(s) Almond extract, opt
1/2 Cup(s) Whipping cream, opt
1 Tablespoon(s) Powdered sugar, opt
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 306
Calories From Fat: 133
Total Fat: 15.1g
Cholesterol: 47.8mg
Sodium: 312.6mg
Potassium: 76.1mg
Carbohydrates: 38.7g
Fiber: <1g
Sugar: 24.2g
Protein: 5.4g


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