I have a question about step 8 on the recipe "Strawberry Rhubarb Tart" from Erin Powell. It says:
"The tart can be chilled completely and stored under refrigeration for up to one week."
i think the instructions they gave was supposed to be after cooking, but if you wanted to make the tart ahead of time you could make the dougth and filling and store separately (the dougth wrapped in plastic wrap and the filling in a plastic container) in the fridge, and when you're ready to make it roll out the dough and fill and bake
Sorry, I should have clarified in the initial recipe, the tart can be stored for a week once it has been baked. There dough can be frozen for a month (maybe longer) once it has been double wrapped in plastic.
Please enter a valid email address.
Well played. You deserve a cookie.
Looks like a burger, smells like burger, tastes like a burger...
Frozen! Oreo! Pie!
Shop Fresh Fruit From California
Simple Tools for Spunky Pasta
Sharp Storage for Sharp Knives
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.