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!
Some pillow talk with a local dietitian.
All the Things I Eat Before Bed
The San Antonio Cocktail
Butterscotch Mug Pudding
Dorie Greenspan's Provençial Tian
Energy Bites and Bars