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["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 cup 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 cup whipping cream until stiff peaks form.", "In large bowl, combine cream cheese, 1/2 cup 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 tablespoon sugar and flour.", "Gradually stir in remaining 1/2 cup 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 cup whipping cream and powdered sugar until stiff peaks form.", "Pipe or spoon around edge of tart.", "Store in refrigerator."]
