Substitutes for Tart Pans

Updated February 21, 2017

Make tarts typically using round dishes with a decorative edge. However, if a tart pan is not available,you can substitute other baking pans. Knowing what baking pans will not dramatically alter the cooking time will allow the tart to bake. You can plate it without sacrificing taste or presentation.

Cake Pans

Traditional tart pans have a volume of 4 cups. Cake pans with the same volume are 6 to 8 inches wide and 1 1/2 inches wide. Many tart pans are 11 inches wide and 1 inch deep. Since the cake pans are not as wide, consider using two cake pans and dividing the batter between the two. Do not fill the pans to the top or they will take longer to cook. Filling the pans about halfway can help ensure you cook the tarts evenly.

Casserole Pan

A one-quart casserole can accommodate a tart recipe. However, may casserole dishes are glassware. When using a glassware baking dish, decrease the oven temperature by -3.89 degrees Celsius. By lowering the temperature, you make the bottom of the tart less likely to burn, and the tart will cook evenly. Before removing the tart from the oven, insert a toothpick into the centre of it. When the toothpick comes out clean, the tart is done.

Loaf Pan

A loaf pan can accommodate a tart recipe. However, unlike when you use round cake pans and pie pans, a tart cooked in a loaf pan will not have the same shape as a traditional tart. If presentation is not important, a loaf pan will suffice. Since the loaf pan will result in a thicker tart, it will take longer to cook. Also, when using a loaf pan,cook the tart and lower the temperature by at least -3.89 degrees Celsius. Otherwise the outside of the tart will cook faster than the inside.

Pie Pans

IPie pans can not only substitute for a tart pan, they also many have decorative edges similar to tart pans. Many pie pans are only 9 inches wide, but are 1/2-inch deeper than tart pans. When filling the pie pan, stop at half way. Also, reduce the temperature by at least -3.89 degrees Celsius to accommodate the increased thickness of the batter.

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About the Author

Meredith Burgio began writing professionally in 2010. She has written for "VOX" magazine, "RELEVANT Magazine" and "Jefferson City Magazine." Burgio has a Bachelor of Journalism from the University of Missouri-Columbia.