What is the best way to store a tart like this:
if there are a few slices leftover after the day it's made? Room temp, or fridge?
In cool weather, I would leave at room temp for 2 days max. Any day warmer than 75F, in the fridge it goes. It's my rule for most baked goods.
I store leftover crostata in the refrigerator.
What leftover crostata?
I knew someone would ask. For the record I went room temp by a cool open window. Crust is on the softer side bc of egg. It held up great.
It's a tasty recipe!