LOOKING for: The best way to remove a tart from pan?
This has just occured to me. When making other pies, cakes, & such, I usually flip the finished crust/cake out of the cooking pan before decorating (except pies). Since tart crusts are so thin (usually have the fluted edges), how do you remove them for the final product? Do you put the fruit filling in and then try to remove the tart from the pan? When you see a picture of a fruit tart, it's this delicate thing outside of the pan, ready for cutting.
At least when I make cheescakes, I can use a springform pan. Do they make special tart pans? Any ideas?