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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 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."]
