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. (refrigerate remaining crust for later use).

3. Place prepared crust in pan; press in bottom and up sides of pan. Trim edges if necessary.

4. Bake for 9 to 11 minutes or until lightly browned.

5. Cool completely.

6. In small saucepan, sprinkle gelatin over 1 c of the apricot nectar.

7. Cook over low hat, stirring until gelatin dissolves.

8. Refrigerate 30 to 35 minutes until partially thickened.

9. In small bowl, beat 1 c whipping cream until stiff peaks form.

10. In large bowl, combine cream cheese, ½ c sugar, nutmeg and vanilla; beat until smooth and creamy.

11. Add lemon juice; blend well.

12. Beat in apricot mixture until well blended.

13. Fold in whipped cream.

14. Spread over cooled baked crust; refrigerate 2 hours.

15. In small saucepan, combine 1 t sugar and flour.

16. Gradually stir in remaining ½ c apricot nectar.

17. Cook over medium heat until mixture boils and thickens, stirring constantly.

18. Remove from heat; stir in amaretto.

19. Cool to room temperature.

20. Pour over tart; spread evenly.

21. Refrigerate until topping is set, about 30 minutes.

22. In small bowl, beat ½ c whipping cream and powdered sugar until stiff peaks form.

23. Pipe or spoon around edge of tart.

24. Store in refrigerator.