🔕 🔔
Loading…

My Basket ()

All questions

A question about a recipe: Peach and Blackberry Crostata

Bd2e81b9 ea96 49bd b2ef 6ff7661c3bd8  img 3144

I have a question about the recipe " Peach and Blackberry Crostata " from Mario Batali. Can this be made the night before? Should it be refrigerated or stored at room temp?

asked by Bryan over 1 year ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

14 answers 596 views
88afa98e fd9c 4e61 af72 03658638b6cb  eight ball 600px
cv
added over 1 year ago

I'm sure it would survive the night, albeit not in the prime condition as if it were baked the day it is to be consumed. That's pretty typical of many baked goods. After all, this is called a "crostata" which implies that the crunchiness of the fresh crust is important. If you cook this the night before, for sure some of the moisture from the fruit filling will start to cause the crust to become soggy. That's typical of fruit tarts.

In my SF Bay Area microclimate, the temperature drops to the mid-50s at night right now. No thought of refrigerating something like this for me.

Personally, if I were trying to streamline the prep, I'd make and roll out the dough into a pie pan the night before, then cook it with the filling the morning of.

But that's just me...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

I agree with CV here. Pastry dough with a fruit filling should be used immediately for best results. It would be a shame to see the work that goes into it undermined by over-refrigeration. And yes, in Italian "crostata" suggests a nice, brown crust not a soft crumble.

05ecb292 9c62 4e50 b630 a898cae237ad  laura avatar s size
added over 1 year ago

Pierino, what happen to Tin Tin? I don't recognize this wise man !

2487144e c60d 4bdc b4cc 4af767a9ad96  img 6405
BerryBaby

BerryBaby is trusted source on General Cooking

added over 1 year ago

I haven't made Mario's Crostata, however I make Ina's recipe quite often. It is best served warm or at room temperature 'the day of'. I've refrigerated the leftovers and it is still quite tasty, but not as flaky and juicy. When refrigerated it changes the consistency of the pastry and the filling.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Eed1fa70 e05b 43bb b687 bb2e48114f09  giphy
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 1 year ago

YourGuardianChef, your Irish husband will recognize my current avatar.

05ecb292 9c62 4e50 b630 a898cae237ad  laura avatar s size
added over 1 year ago

He did indeed but will leave for others to guess. We have been to see his grave. You know he died in the South of France ?

88afa98e fd9c 4e61 af72 03658638b6cb  eight ball 600px
cv
added over 1 year ago

riverrun, past Eve and Adam's, from swerve of shore to bend of bay...

05ecb292 9c62 4e50 b630 a898cae237ad  laura avatar s size
added over 1 year ago

If the filling is very juicy it is best to eat the same day, but I have published here my Peach Tatatin which I make often when peaches are in season.
https://food52.com/recipes...
Because of the caramel, the crust stays crunchy even the day after, but I don't refrigerate overnight. I just keep it in the cold oven.
Just yesterday I made this crostata with homemade peach and rhubarb jam and still this morning was crunchy, but the jam is not liquidy.
It is almost finished anyway, so I don't have the problem of storing it for one more day.

Fa65ef71 afd5 4772 807e c202434d3898  p1060263

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
PHIL

PHIL is a trusted home cook.

added over 1 year ago

Does it even need to be refrigerated? I would think it would keep a night on the counter

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

Thanks everyone! This is what I was afraid of. I was hoping to take this with me on an early morning flight and have it served upon arrival to my destination. I was wondering if it might be too soggy by then if I made it the night before. Sounds like yes.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

You are a very nice guest, but can you travel it in pieces? Or overnight it in whole form or pieces?

88afa98e fd9c 4e61 af72 03658638b6cb  eight ball 600px
cv
added over 1 year ago

A crucial detail missing from your original post: you are traveling with this item by air.

The TSA isn't going to allow this in your carry-on bag and it would get bashed up in your checked luggage.

Find something else to bring.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

cv I don't see why they wouldn't. Nothing in this crostata is liquid or a gel. I've never had a problem bringing baked goods on a flight in the past.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

You'll be able to take it onboard. I've traveled with food on many flights.

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

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.)

Please enter a valid email address.