Heat oven to 375°F. Lightly grease and flour 11-inch tart pan with removable bottom; set aside.
Combine 1/3 cup flour and 3 tablespoons sugar in bowl; cut in 2 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in pecans. Set aside.
Combine 1 1/2 cups flour, 3/4 cup sugar, baking powder and salt in another bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Add milk, egg and almond flavoring; stir just until moistened.
Spread batter into prepared pan. Arrange cherries and peaches over dough; sprinkle with topping. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool slightly.
Serve warm with whipped cream, if desired.
*Substitute 1 (16 1/2-ounce) can dark sweet cherries, drained.
**Substitute 1 (15-ounce) can sliced peaches, drained.
Variation: Substitute lightly greased and floured 9-inch round cake pan for springform pan. Bake 40-45 minutes.