Freezing this peach tart today

Thanks, Antonia. That’s exactly what I did with the peach tart. It’s always worked when I freeze my unbaked pies to serve at a later date

I've made this peach tart many times, but I've never frozen it. If I were to freeze it, I'd freeze it in the unbaked state.

This peach tart is wonderful freshly baked. Like most fruit tarts, it gets a bit soggy after sitting overnight. (It's still delicious, but just not as appealing as it is right after baking it.) I believe that the tart would be even soggier if baked, then frozen, then thawed. Plus, if you can enjoy a pie or tart freshly baked, then why wouldn't you choose that option?