Typically you'd bake this in a u003ca href=u0022https://amzn.to/49lGyoWu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eu003cstrongu003e9-inch tart panu003c/strongu003eu003c/au003e. The real benefit of a tart pan is that they usually have a removable bottom, which makes the tart easier to remove and slice. I love this one from u003ca href=u0022https://amzn.to/49lGyoWu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eu003cstrongu003eAmazonu003c/strongu003eu003c/au003e.u003cbr/u003eu003cbr/u003eA cake pan, pie tin or 8x8 or 9x9 baking tin will all work. Anything larger than that (like a 9x13 pan), will make the tart too thin. Just keep a closer eye on the oven, as your tart may bake slower in an 8x8 dish and faster in a pie tin that's larger than 9 inches.