| 1 | Heat oven to 450 degrees. |
| 2 | Prepare pie crust according to package directions for one-crust baked shell using 10" tart pan with removable bottom or 9" pie pan. |
| 3 | (refrigerate remaining crust for later use). |
| 4 | Place prepared crust in pan; press in bottom and up sides of pan. |
| 5 | Trim edges if necessary. |
| 6 | Bake for 9 to 11 minutes or until lightly browned. |
| 7 | Cool completely. |
| 8 | In small saucepan, sprinkle gelatin over 1 c of the apricot nectar. |
| 9 | Cook over low hat, stirring until gelatin dissolves. |
| 10 | Refrigerate 30 to 35 minutes until partially thickened. |
| 11 | In small bowl, beat 1 c whipping cream until stiff peaks form. |
| 12 | In large bowl, combine cream cheese, ?c sugar, nutmeg and vanilla; beat until smooth and creamy. |
| 13 | Add lemon juice; blend well. |
| 14 | Beat in apricot mixture until well blended. |
| 15 | Fold in whipped cream. |
| 16 | Spread over cooled baked crust; refrigerate 2 hours. |
| 17 | In small saucepan, combine 1 t sugar and flour. |
| 18 | Gradually stir in remaining ?c apricot nectar. |
| 19 | Cook over medium heat until mixture boils and thickens, stirring constantly. |
| 20 | Remove from heat; stir in amaretto. |
| 21 | Cool to room temperature. |
| 22 | Pour over tart; spread evenly. |
| 23 | Refrigerate until topping is set, about 30 minutes. |
| 24 | In small bowl, beat ?c whipping cream and powdered sugar until stiff peaks form. |
| 25 | Pipe or spoon around edge of tart. |
| 26 | Store in refrigerator. |
