In a stand mixer cream together cream cheese, butter, sugar and salt. Add in the flour on low speed until everything is absorbed. The dough will seem soft. Turn off the mixer and form the dough into a ball with your hands, picking up anything leftover at the bottom of the bowl.
Cover with plastic wrap and chill 30 minutes to an hour.
On a lightly floured surface roll out the dough to about 1/8 inch thick and roll onto a 9 inch tart pan. Trim the excess off the edges and press into the sides. Dock with a fork and line with parchment paper or tin foil. Weigh down the center with pie weights or dry beans and partially bake for 10-15 minutes.
Remove and cool
Combine all ingredients until smooth and spread filling into the cooled tart crust. Push most of the filling towards the outside of the crust leaving a thinner layer in the center. Let the crust and filling chill in the freezer while you prep the apples.
Peel and core the apples. Either with a mandolin or by hand slice the apples very thin. They must bend. Place them in a bowl with lemon juice.
Remove the filled crust from the freezer and begin arranging the apple slices in a swirl pattern, allowing each slice to overlap until you reach the center.
Sprinkle generously with sugar and bake for 35 minutes or until the apples begin to color. For more color you may place the tart under the broiler for a minute or so.
In a small saucepan, heat the preserves until liquified and brush the apples with it.