Preheat oven to 350°F. Lightly grease a 12-inch round pizza pan or line a 10x15-inch rimmed baking sheet with parchment paper.

In a medium bowl, whisk flour, baking powder, and salt.

In a large bowl, beat butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in egg and vanilla until combined.

Gradually add flour mixture to butter mixture, mixing on low just until dough comes together. Do not overmix.

Press dough evenly into prepared pan, about 1/4-inch thick. For a round pan, use your fingers; for a sheet, roll dough between two sheets of parchment to 1/4-inch thick, then transfer.

Bake 10-12 minutes, until edges are lightly golden and center is set. Cool completely on a wire rack, about 30 minutes.

For the topping: In a large bowl, beat cream cheese, powdered sugar, lemon zest, and lemon juice on medium until smooth. In a separate bowl, whip heavy cream to stiff peaks. Fold whipped cream into cream cheese mixture until no streaks remain.

Spread topping evenly over cooled crust, leaving a 1/2-inch border.

Arrange fruit in concentric circles or a pattern of your choice. Press gently so it adheres.

In a small microwave-safe bowl, combine apricot jam and water. Microwave 15 seconds, stir, then brush over fruit for shine and to prevent browning.

Refrigerate at least 30 minutes before slicing. Serve chilled.