Preheat oven to 325 degrees (F).
Spritz the bottom and sides of a 9 or 10-inch tart pan with non-stick cooking spray.
Press the cookie dough onto the bottom and sides of the tart pan. If the dough is too firm, allow to sit at room temperature for 5 to 10 minutes to soften a bit.
Bake crust for 20 - 24 minutes or until lightly golden brown. Cool crust completely before assembling tart.
Beat the cream cheese, sugars, lemon juice and lemon zest in a small mixing bowl until completely smooth.
Spread over the cooled crust.
Arrange desired fruit in a pleasing pattern over the top of the cream cheese mixture.
Place the apricot jam in a microwave-safe bowl. Heat for 20 - 30 seconds or until it reaches a liquid state. Strain off any fruit chunks then brush remaining jam over the fruit.
Refrigerate tart for at least 1 hour before serving.
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