Apricot Nectar Cheesecake Tart

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 t Nutmeg

1 t Vanilla

1 T Lemon juice

--TOPPING

-- 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. 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.