Preheat oven to 375°F (190°C). Grease a 9-inch round pizza pan or tart pan.

In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).

Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.

Press the dough evenly into the prepared pizza pan, forming a slight edge around the perimeter. For easier handling, you can chill the dough for 15 minutes before pressing.

Bake for 12-15 minutes, or until the edges are lightly golden brown and the center is set.

Remove from oven and let the crust cool completely on a wire rack before frosting.

In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy (about 2-3 minutes), scraping down the sides of the bowl as needed.

Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increasing to medium speed until fluffy.

Beat in the vanilla extract. If the frosting is too thick, add milk or heavy cream one tablespoon at a time until desired spreadable consistency is reached.

Cover and refrigerate until the crust is fully cooled.

Once the cookie crust is completely cool, spread the cream cheese frosting evenly over the top, leaving a small border if desired.

Arrange the prepared fresh fruits decoratively over the frosting. Be creative with your pattern and color combinations!

(Optional Glaze): For an extra shine and to prevent some fruits from browning, gently brush melted and strained apricot jam or apple jelly over the fruit.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.