They are all easier to pull off than a classic pastry crust, but usually the time and effort you save catches up with you when you take your first bite. A press-in crust is fine, maybe even good, but always plays second fiddle to your tart filling of choice. Photo by Joseph De Leo, Food Styling by Micah Marie MortonUnless we’re talking about this press-in crust, which is worth the price of tart admission all by itself. Please welcome to the stage: coconut macaroon crust. Coconut macaroons are regulars in my rotation of very easy, limited-ingredient back-pocket baked goods mostly because I don’t need a recipe to make them.
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