Other than baking time, is there any change I would need to make in a recipe, if I want to bake a pie in a tarte pan?
If the former, then not being encased in pastry could affect the cooking of the filling. Depending on what kind of pie it is and if the filling is precooked or not.
If the latter, then all it is a shallower dish. The filling may take less time to cook but the pastry might need the same as the initial recipe , as its surface area is likely to be roughly the same.