For the crust: In a large bowl, beat together the butter and sugar on medium-high speed until light and fluffy (about 3 min.) Add the salt, egg, and cream; beat until incorporated. Add the flour and beat until a dough comes together. Form the dough into a disc and press it evenly into the bottom and up the sides of a 10-in. tart pan with a removable bottom. Refrigerate until firm (about 1 hr.)

Preheat oven to 350 F. Line the tart crust with foil and fill with pie weights. Bake until the edges of the crust are barely golden (about 15 min.) Remove the foil and pie weights, and continue to bake until crust is golden brown (about 20 min. more). Cool completely.

For the filling: In a large bowl, combine the cream cheese, sugar, and vanilla. Beat until soft and creamy (about 1-2 min.) Add the cream; continue beating until mixture holds stiff peaks (about 2-3 min. more).

Spoon the cream cheese mixture into the cooled tart shell and smooth with an offset spatula. Top with berries.

Combine the apricot preserves and a splash of water in a small bowl; microwave until warm (about 45 sec.) Strain through a sieve into another bowl. Brush the apricot glaze over the berries.