Apricot Nectar Cheesecake Tart Recipe

Ingredients

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

Transcribed cooking instructions as a concept can be observed way back into the distant past, in fact as far back into recorded history as ancient Egypt, and possibly even further. However, these, old cookbooks were just basic hieroglyphic recipes for food preparation.

Continuing our culinary historical journey, there are a couple of books which appeared in the 1300s ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that is served today, but rather recipes for the types of meals on the tables of the rich and powerful of the time.

When we get to the twentieth century, recipe books are greatly in demand mostly as a result of more people being able to read, more spare time and disposable income.

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We hope you enjoy this Apricot Nectar Cheesecake Tart recipe.

 


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