No tart pan? Try this!

There’s no need to spend money on a specialty item that you’ll only use occasionally when you can swap in a springform pan to make bakery-style tarts.

To do: Evenly press the crumb mixture into the bottom and 1" up the sides of the springform, then continue with our recipe as directed. Prefer pastry dough for your crust? Roll it out to scant 1⁄4" thickness and fit it into the bottom of the pan. Trim the dough around the inside bottom edge and roll the extra dough into a log shape. Press the log around the inside of the pan to form the tart side, as shown.