---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cheesecakes, Desserts
       Yield: 14 servings
      15 oz Pkg Pillsbury
            -Refrigerated Pie Crusts
     1/4 oz Envelope unflavored
      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
       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