In a medium bowl stir together flour, 1 tbsp. of sugar, and salt. Using a pastry blender, cut in butter until pieces are pea-size.
Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all dough is moistened then form into a ball.
On a lightly floured surface, flatten dough. Roll dough from center to edges into a 12-inch circle.
Ease into a 10-inch tart pan with a removable bottom, being careful not to stretch pastry.
Paste pastry up the side of pan.
Trim pastry even with rim of pan.
Prick the bottom well with a fork.
Bake for 12 to 15 minutes or until golden brown. Cool on a wire rack.
Meanwhile, in a medium mixing bowl combine cream cheese, ¼ cup sugar, and vanilla. Beat with an electric mixer on medium speed until smooth. Spread over cooled pastry.
Arrange mangoes in a 3-inch ring around the edge of the tart. Fill the center with fresh raspberries.
In a small saucepan heat apricot spread until melted, cutting up any large pieces.
Spoon melted spread over fruit.
Chill for 2 to 3 hours. Before serving, remove sides of pan.