In a large bowl, whisk together the almond meal, sugar, and salt.
Pour melted butter into almond meal mixture. Work together until it resembles coarse wet sand.
Press into tart pan and chill for at least 1 hour.
With an electric mixer, whip cream cheese until it is light and fluffy.
Add heavy cream and mix on medium speed until thoroughly combined.
Add powdered sugar, salt and vanilla. Mix on low until incorporated and then increase speed and beat until smooth.
Set aside in the refrigerator until ready to assemble.
Take out the apricot pits and slice into 1/2 inch wedges. Then remove their peel (optional).
Take filling and crust out of the refrigerator. Spread the filling smoothly onto the tart crust.
Transfer the fruit onto the filling in the pattern you designed.
Mix together the lemon juice and jam. Brush this mixture gently onto the apricots. If jam is too thick to spread easily, microwave at 10 second intervals until runny.
This dessert keeps well in the refrigerator for up to 2 days.
*Easy Hack - buy pre-made sugar cookie dough to use for the crust. Or if you like it a little less sweet, use a Pillsbury pie crust from the refrigeration isle.