French Apricot Tart

Yield: 6 to 8 servings

1 baked 8" pastry crust
½ cup red currant jelly (approximately), divided
1 package (3 ounces) cream cheese
2 tablespoons whipping cream
½ teaspoon vanilla
2 cans (16 ounce) apricot halves, well drained and dried
1/3 cup toasted slivered almonds

In a small saucepan over medium low heat, melt the currant jelly. Beat it well with a fork or small whisk to make it spread easily. With a pastry brush, paint a layer of melted jelly on the baked pie crust.
In a small bowl beat together the cream cheese, whipping cream and vanilla. Spread this mixture in the crust and top with well-drained apricot halves, rounded sides up. Use just enough to completely cover; you will have some left over. Sprinkle with the almonds, then coat everything with a layer of melted jelly. Again, you may have a little left over.  Chill the pie in the refrigerator for 8 hours before serving.