Spread Apricot Preserves over inner surface of cooled tart shell.
Place Apple Jelly in a small saucepan and heat over low heat, stirring often, until it melts.
Peel and slice kiwi into rounds.
Reserve 3 whole rounds, and slice the others into half rounds.
Cut papaya in half lengthwise.
Scoop out seeds, and peel halves.
Slice into 3- to 4-inch pieces, 1/2 inch thick.
Lay papaya slices, like spokes of a wheel, as close together as possible over preserves.
Use half rounds of kiwi to make a border.
Arrange the 3 reserved rounds in the center.
With a pastry brush, brush fruit with Apple Jelly until all pieces are evenly coated.
Remove rim of tart pan, and place tart on serving dish.