The baked tart can be stored at room temperature in an airtight container for 1 to 2 days (refrigerated for up to 5 days). Reheat at 375°F for 5 to 10 minutes to crisp up the phyllo. If you are making the tart for a special occasion in the more distant future, assemble the tart ahead and store it, unbaked and wrapped, in the refrigerator. Bake it before serving. You can also freeze it unbaked. Bake it from frozen, adding about 10 minutes baking time.