I have a question about the recipe "Tangerine and Almond Shortbread Tart" from lorigoldsby. Can this be made ahead? If cooled and kept in an airtight container? I want to make it for Christmas eve but we will be travelling all day.
Merrill is a co-founder of Food52.
Yes, it can definitely be made ahead! Cool it completely before you pack it up, though. If you like, you can warm it really gently in a low (250 degree) oven before serving to soften it a bit. But it's also delicious at room temp!
If you're going to make it more than a day or so ahead, I'd wrap it in two layers of plastic and freeze it!
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