Heat oven to 425°F. Line cookie sheet with parchment paper. Remove crust from pouch; unfold crust. Place on paper-lined cookie sheet. Press out fold lines.
In large bowl, combine all filling ingredients; toss to coat. Spoon filling evenly onto crust, spreading to within 2 inches of edges.
In small bowl, combine 1/4 cup flour, brown sugar and butter; mix well. Sprinkle mixture over filling. Fold edge of crust over filling, pleating crust to fit and leaving about 5 to 6 inches in center uncovered. Brush crust with milk; sprinkle with 1 tablespoon sugar.
Bake at 425°F. for 10 minutes. Reduce oven temperature to 350°F. Sprinkle almonds over filling. Bake at 350°F. for an additional 20 to 30 minutes or until edges are deep golden brown and fruit is tender.
Immediately loosen tart by running pancake turner under crust; place on wire rack. Cool 30 minutes. Serve warm or cool.