I like to serve a big,  bowl of crunchy greens with savory tarts dressed with lemon vinaigrette, especially in the spring. Makes an 8″ or 9″ Tart A pre-baked pie shell.**  I prefer to use a glass pie dish because it gives a crisper crust.  However, you can also use a 9″ rimmed, fluted 1 1/4″ […]