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Ingredientes
- 15 ounce Pkg Pillsbury Refrigerated Pie Crusts
- 1/4 ounce Envelope unflavored gelatin
- 12 ounce Can apricot nectar
- 1 c. Whipping cream
- 11 ounce Cream cheese, softened
- 1/2 c. Sugar
- 1/4 tsp Nutmeg
- 1 tsp Vanilla
- 1 Tbsp. Lemon juice
- 1 Tbsp. Sugar
- 1 Tbsp. Flour
- 2 tsp Amaretto Or possibly ...
- 1/4 tsp Almond extract (opt)
- 1/2 c. Whipping cream (opt)
- 1 Tbsp. Powdered sugar (opt)
Direcciones
- 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 possibly 9" pie pan. (Chill 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 min or possibly till lightly browned. Cold completely. In small saucepan, sprinkle gelatin over 1 c of the apricot nectar. Cook over low hat, stirring till gelatin dissolves. Chill 30 to 35 min till partially thickened. In small bowl, beat 1 c whipping cream till stiff peaks form. In large bowl, combine cream cheese, 1/2 c sugar, nutmeg and vanilla; beat till smooth and creamy. Add in lemon juice; blend well. Beat in apricot mix till well blended. Mix in whipped cream. Spread over cooled baked crust; chill 2 hrs. In small saucepan, combine 1 Tablespoons sugar and flour. Gradually stir in remaining 1/2 c apricot nectar. Cook over medium heat till mix boils and thickens, stirring constantly. Remove from heat; stir in amaretto. Cold to room temperature. Pour over tart; spread proportionately. Chill till topping is set, about 30 min. In small bowl, beat 1/2 c whipping cream and powdered sugar till stiff peaks form. Pipe or possibly spoon around edge of tart.
- Store in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 12 servings | |
| Calories 363 | |
| Calories from Fat 211 | 58% |
| Total Fat 23.74g | 30% |
| Saturated Fat 12.04g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 236mg | 10% |
| Potassium 112mg | 3% |
| Total Carbs 35.08g | 9% |
| Dietary Fiber 0.8g | 3% |
| Sugars 15.55g | 10% |
| Protein 3.12g | 5% |
