Add gluten-free flour blend, butter, lemon zest and powdered sugar to a food processor. Process until the dough forms into a ball.
Spray a 9-inch tart pan with cooking spray. Press the tart dough into the tart pan and up the sides.
Poke holes in the tart dough with a fork, to prevent the tart from puffing up in the oven. Place in the freezer for at least 30 minutes, to chill completely.
Preheat oven to 350F. When the tart dough is chilled, place on a baking sheet to prevent butter from spilling in your oven (You'll thank me later). Bake for 15-18 minutes, until the edges are a light golden brown. Remove from the oven and cool completely.
While the tart is cooling, prepare the cream cheese filling. Add cream cheese, powdered sugar, lemon zest, and lemon juice to a bowl.
Mix with a stand mixer fitted with the paddle attachment or a hand mixer, until the cream cheese and powdered sugar are blended and light, about 2-3 minutes.
Add in the apricot preserves and mix until combined.
Carefully fold in the whipped topping with a spatula (by hand), until combined. Set aside.
To assemble, spread a thin layer of the lemon curd on top of the tart shell. Then, carefully spread the cream cheese layer over the lemon curd. Place the fruit on top of the cream cheese layer in whatever manner you choose. Refrigerate until ready to serve.