. 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.Unless we’re talking aboutpress-in crust, which is worth the price of tart admission all by itself. It doesn’t require a food processor or cutting butter into flour.
Mix and match fillings with a coconut macaroon crust to create a combo that feels just right for the occasion—like this
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