Preheat oven to 400 degrees F. For crust, in a large bowl or food processor, combine flour and sugar. Add margarine and combine with your fingers or process until mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and mix with your fingers or process until dough is manageable (if dough is overworked, it will be tough). Turn dough out onto a lightly floured surface; roll dough into a 12-inch circle. Press dough on bottom and up sides of a 9-inch pie pan or a 9-inch tart pan with removable bottom. Prick shell all over with a fork. If desired, cover shell with cooking parchment or aluminum foil and fill with dried beans, uncooked rice or pie weights. Bake for 10 minutes. Remove parchment or foil and beans, rice or pie weights. Bake crust for another 15 to 20 minutes, or until golden brown. If edges of crust begin to brown too quickly, cover them with aluminum foil (leave center uncovered). Let cool completely on a cooling rack about 20 minutes. For filling, in a medium bowl, combine all ingredients. Whisk for 2 minutes. Pour mixture into cooled crust, cover with plastic wrap, and refrigerate until firm, about 5 minutes. Arrange berries on filling, alternating fruits to form decorative concentric circles. Brush top with apricot spread until berries are glazed and shiny (if preserves are thick and unspreadable, warm them slightly in the microwave, 20 to 30 seconds). | 
