I think it would work just fine. You may want to pour water in it so that you get a sense of just how far up the sides your crust and filling should go.
You may need to use foil to create a custom edge protector, as your work-around may not have the edge in the right place for the manufactured ones.
Without a rim to rest the edge on, you may want to extend the edge a little higher to allow for shrinking and be sure to chill very throughly and use weights pushed all the way up to the top of the dough for blind baking.
If at some point you do decide to purchase a tart pan, the one that gets the most use in my kitchen is still the 1 3/8 tall, medium-deep tart pan. The one I use for cakes with fruit or billowy swirls on top, or for tarts (works pretty well for 1” or 1 1/4” tart recipes).