I learned this great tip from Martha Stewart’s Everyday Food magazine. Unfortunately, it only works on tart pans with a removable bottom. This single [simple] move will allow you to: 1. easily and safely remove a hot, baked tart from its pan; 2. cool your tart faster; and 3. prevent the crust from being over baked. Simply turn a flat bottomed, heatproof bowl upside down and set the tart pan on the bottom (now pointing upwards) of that bowl. See the photo below of my cranberry walnut tart cooling.
Photos below are of the cranberry walnut tart that I made. The recipe has not been provided because although Ed really liked the tart, I thought it was only “okay”.