Tart 23 cm / 9 in tin
415 cm² · 1.0 litres
23 cm across · 64.4 in² · 25 mm deep · round
About this tin
A shallow fluted tin with a loose base. The depth is what distinguishes it — a quarter of a cake tin, so a filling recipe cannot be transferred between the two without recalculating.
The numbers
| Diameter | 23 cm · 9.1 in |
| Depth | 25 mm · 1.0 in |
| Base area | 415 cm² · 64.4 in² |
| Volume to the rim | 1.0 litres |
| Usable batter | about 0.6 litres — filled to roughly two thirds |
What can replace a Tart 23 cm / 9 in
A recipe is written for an area, because area sets the depth and depth sets the baking time. Anything within about 10% needs no adjustment. Past that, change the time first and only then the temperature.
| Tin | Area | vs this one | Effect |
|---|---|---|---|
| 23 cm / 9 in round | 415 cm² | +0% | Interchangeable — no change needed |
| Springform 23 cm / 9 in | 415 cm² | +0% | Interchangeable — no change needed |
| 20 cm / 8 in square | 400 cm² | -4% | Interchangeable — no change needed |
| 25 cm / 10 in round | 491 cm² | +18% | Batter 0.85× as deep — check 9–18 minutes early |
| Bundt 25 cm / 10 in | 491 cm² | +18% | Batter 0.85× as deep — check 9–18 minutes early |
| 18 cm / 7 in square | 324 cm² | -22% | Batter 1.28× as deep — allow 11–22 minutes longer |
| 20 cm / 8 in round | 314 cm² | -24% | Batter 1.32× as deep — allow 12–24 minutes longer |
| Springform 20 cm / 8 in | 314 cm² | -24% | Batter 1.32× as deep — allow 12–24 minutes longer |
Frequently asked questions
What is the area of a Tart 23 cm / 9 in tin?
415 cm² (64.4 in²), holding roughly 1.0 litres filled to 25 mm.
Can I use a different tin instead of a Tart 23 cm / 9 in?
The closest here is 23 cm / 9 in round at 415 cm² — 0% less area, so it sits deeper and needs longer. As a rule, anything within about 10% needs no change; beyond that, adjust the time before the temperature.
How much does a Tart 23 cm / 9 in tin hold?
About 1.0 litres to a depth of 25 mm. Cake batter is normally filled to between half and two thirds, so 0.6 litres of mixture is a working figure.
Why does tin size change the baking time?
Because a recipe is written for a depth, not a name. Heat reaches the centre of a shallow cake sooner, so the same mixture in a wider tin is done earlier and browns more at the edges. The area ratio tells you how much shallower: swapping a Tart 23 cm / 9 in for a 23 cm / 9 in round changes the depth by a factor of 1.00.
All baking tin sizes · Cooking measurements · Oven temperatures