If you don't have a tart pan, use a pie pan. These typically come without decorative edges or a removable bottom, but can be used in a pinch. Simply press the dough into the pie pan, leaving a bit more dough on the edges. Using your fingers, pinch the dough to create scalloped edges. Bake the crust as directed. Do not attempt to remove the crust from the pan, as it will likely fall apart. Simply fill, decorate, and slice the tart straight from the pie pan.