15 oz pkg pillsbury refrigerated pie crus, ts
FILLING
1/4 oz envelope unflavored gelatin
12 oz can apricot nectar
1 cup whipping cream
11 oz cream cheese, softened
1/2 cup sugar
1/4 tsp nutmeg
1 tsp vanilla
1 tbsp lemon juice
TOPPING
1 tbsp sugar
1 tbsp flour
2 tsp amaretto or ...
1/4 tsp almond extract (opt)
1/2 cup whipping cream (opt)
1 tbsp 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.
Servings: 14 servings
Apricot Nectar Cheesecake Tart Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Fruit
The History of Recipes
We are able to read the history of meal recipes way back into ancient history, certainly as far as early Egypt, and potentially, even further back. Interesting though that maybe, mostly, these early recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to historians is a collection of stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. As we move into The time of the romans around 25BC a man called Apicius created a collection of scripts detailing recipes prepared by the Romans. In his scrolls, he tells us how the meals were split into appetizers, main meal and desserts, something we still use today. Aspicius also recounts how the Romans were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens for example basil, mint and asafoetida. As we move on, we have a couple of cookery books which were published in the fourteenth century - one book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the indian curry that is familiar to us all today, but rather accounts of the types of food on the tables of the rich people of that time. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the East, including spices like coriander, parsley, and basil. The introduction of these new herbs and spices led to an explosion in books on cooking, most of which still exist in private libraries. During the next few centuries, the rich families of Europe competed to lay on the most extravagent meals, and as a result the best chefs and their recipes were much in demand. Even so, it was during the 19th century that fine cooking and recipe books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes of the day. By the advent of the 20th century, cooking publications are highly popular mostly as a result of increased literacy, people having increased spare time and having more money. The revolution that is television brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on this web site. |
We hope you enjoy this Apricot Nectar Cheesecake Tart recipe.
