Press pastry onto the bottom and up the sides of an ungreased 9-inch tart pan with a removable bottom; trim edges. Generously prick the bottom with a fork. Bake at 450°F for 10-12 minutes or until golden brown. Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar, vanilla and 1/2 teaspoon almond extract until smooth; spread over crust. Arrange fruit over cream cheese mixture. Start with peach or nectarine slices in the center formed like a flower, circle the peach or nectarine slices with the blueberries and then the raspberries. In a small microwave-safe bowl, combine apricot preserves and remaining almond extract. Microwave, uncovered, on high for 20-30 seconds or until warm; brush over fruit. Chill until serving.