Soak dates in hot or warm water 5 minutes, then pit.
In a food processor, fitted with blade, pulse nuts, butter, dates and salt until a dough forms.
Preheat oven to 350 degrees F. Press dough into a greased tart pan with removable bottom. Bake for 12-15 minutes, or until crust is golden.
In a clean processor bowl, process the cream cheese and lemon curd and spread it into the bottom of the chilled tart crust, covering the base evenly.
Arrange the fruit gently (so it doesn't sink in too much) on top of the lemony cream cheese.
Refrigerator the tart, preferably overnight, or for at least 4 hours. It does need to get properly cold in order to set enough for the tart to be unmolded and sliced easily.
For the glaze: mix 2 Tablespoons apricot jam and 2 Tablespoons water in a small sauce pan and cook over low heat, stirring until jam is melted and thin enough to brush over fruit. Add more water if necessary.