Preheat your oven to 350 degrees Fahrenheit. In a medium bowl, whisk together the melted butter, granulated sugar, and vanilla extract. Gradually fold in the flour and salt until a soft dough forms. Press this dough evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Prick the bottom of the crust with a fork.

Place the tart pan on a baking sheet and bake for 15 to 18 minutes until light golden brown. Remove from the oven and let it cool completely on a wire rack.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy. Add the Greek yogurt and vanilla, and continue beating until well combined.

Once the crust is cool, spread the cream cheese mixture evenly over the bottom. Arrange your sliced fruit in concentric circles on top.

Warm the apricot preserves in a small bowl for about 15 seconds, strain out any large chunks, and lightly brush the liquid over the fruit. Chill the tart in the refrigerator for at least one hour before serving.