Heat oven to 45 degrees. Prepare pie crust according to
package directions for one-crust baked shell using 1" 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 3 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 3 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
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