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?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
HalfPint is a trusted home cook.
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.
June is a trusted source on General Cooking.
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!
Please enter a valid email address.
Well played. You deserve a cookie.
Americans Are Drinking More Coffee Than Ever
The Greatest Hits
Cheesy, Chivy Spoonbread
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.