Unroll crescent dough and separate into eight rectangles. Place in an ungreased 15x10x1-in. baking pan. Press onto bottom and up sides; seal seams and perforations. Sprinkle with 1 tablespoon sugar.
Bake at 375° for 14-16 minutes or until golden brown. Cool. In a large bowl, beat the cream cheese, almond paste, extract and remaining sugar until smooth. Spread over crust. Top with fruit. Brush with preserves; sprinkle with almonds.