Preheat oven to 350°F. For crust, combine flour, salt and margarine in food processor; process with on/off pulsing action until margarine is size of small peas. Add ice water; process just until mixture forms a ball.

Pat mixture evenly onto bottom and up sides of 10-inch tart pan with removable bottom. Prick dough all over with tines of a fork. Bake 18 to 20 minutes or until set in center; cool completely.

For filling, combine cream cheese, sugar and vanilla; mix well. Spread evenly over bottom of crust. Arrange fruit on cream cheese mixture. Place fruit spread in small saucepan and melt over low heat; strain out large pieces of fruit. Brush melted fruit spread over fruit. Serve immediately or cover and refrigerate up to 1 hour before serving.