You can make this tart ahead and freeze it for a month. 1 - Bake and cool it to room temperature. 2 - Then carefully wrap it in plastic wrap twice. Make sure to remove any air pockets. 3 - Next, wrap the pie in aluminum foil. The foil prevents freezer burns and helps with condensation when thawing. It is best to thaw it wrapped in the fridge overnight so the condensation says on the aluminum and plastic wrap. Once thawed bake for 20 minutes at 350 F / 175 C.