If you have a knack for sophisticated flavors mingling with comfort food vibes, the Crab and Tarragon Tart Recipe is your next favorite dish to make and share. This tart brings together the delicate sweetness of fresh crab meat and the aromatic lift of tarragon, all wrapped in a buttery, flaky crust that bakes to golden perfection. It’s impressive enough for a special occasion yet simple and satisfying for an elegant weeknight dinner. Once you try this recipe, it’s sure to become a beloved staple in your culinary repertoire.
Ingredients You’ll Need
The ingredients for this Crab and Tarragon Tart Recipe are straightforward but each one plays a key role in building layers of flavor and texture. From the flaky crust that forms the perfect base to the creamy, cheesy filling bursting with fresh crab and fragrant herbs, every component is essential for a remarkable result.
- Pre-made pie crust or tart shell: Saves time and ensures a perfectly flaky, golden base.
- Butter: Adds richness and helps soften the sautéed onions and garlic.
- Small onion, finely chopped: Provides a gentle sweetness that complements crab without overpowering it.
- Garlic cloves, minced: Infuses subtle warm aroma and depth to the filling.
- Fresh crab meat: The star ingredient, offering tender, sweet seafood flavor that shines through.
- Eggs: Bind the filling together while lending creaminess.
- Heavy cream: Creates a silky texture and enhances richness.
- Fresh tarragon, chopped (or dried): Contributes a distinctive, slightly anise-like herbaceous note that brightens the dish.
- Grated Gruyère or Swiss cheese: Melts beautifully, adding nuttiness and a golden finish.
- Salt and freshly ground black pepper: Essential for seasoning and balancing all the flavors.
- Lemon juice: Adds fresh acidity to brighten and lift the rich filling.
How to Make Crab and Tarragon Tart Recipe
Step 1: Prepare and Blind Bake the Crust
Start by preheating your oven to 375°F (190°C) and placing the pre-made pie crust into your tart pan. Prick the bottom all over with a fork to prevent bubbling, then line the crust with parchment paper and fill with pie weights or dried beans. Blind bake the crust for 10 minutes to set the structure, ensuring a crisp and flaky base that won’t get soggy once the filling is added.
Step 2: Sauté Aromatics
While the crust blind bakes, melt the butter in a skillet over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes, then stir in the minced garlic and cook for an additional minute. This step softens the aromatics and mellows their flavors, creating a perfect savory foundation for the filling.
Step 3: Whisk the Custard Mixture
In a mixing bowl, whisk together the eggs, heavy cream, chopped tarragon, lemon juice, salt, and freshly ground black pepper. This blend creates the silky custard that will set beautifully around the crab meat, carrying the delicate flavors throughout the tart.
Step 4: Combine Filling Ingredients
Add the sautéed onion and garlic, fresh crab meat, and grated Gruyère cheese into the custard mixture. Stir gently to fold all the ingredients together without breaking up the crab too much, maintaining lovely chunks of seafood dispersed throughout the filling.
Step 5: Assemble and Bake
Pour the filling into your partially baked tart crust, spreading it evenly. Bake for 25 to 30 minutes until the filling is set and the top has turned a light golden brown. This bake time is key to achieving a rich but firm custard texture that slices cleanly and melts in your mouth.
Step 6: Cool and Garnish
Allow the tart to cool slightly before slicing so it holds together perfectly. Garnish with a sprinkle of fresh tarragon leaves for an added burst of herbal aroma that makes every bite all the more special.
How to Serve Crab and Tarragon Tart Recipe
Garnishes
Fresh herbs like extra tarragon or chives add a lively, fresh note as a garnish. A light drizzle of lemon-infused olive oil or a dusting of finely grated lemon zest can also enhance the tart’s brightness and elevate the presentation.
Side Dishes
Pair your tart with a crisp green salad tossed with a tangy vinaigrette or lightly steamed seasonal vegetables like asparagus or green beans. These sides provide a refreshing contrast to the creamy, rich filling, making the meal well-balanced and satisfying.
Creative Ways to Present
For a party or special occasion, serve the tart as mini individual tarts using small tart pans or muffin tins. You can also cut the tart into elegant finger-sized squares or triangles for easy sharing at gatherings. Either way, the Crab and Tarragon Tart Recipe is sure to impress visually as well as on the palate.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store leftover tart covered tightly in the refrigerator. It stays delicious for up to 3 days and is a wonderful option for a quick lunch or light dinner the next day.
Freezing
You can freeze the fully baked tart by wrapping it securely with plastic wrap and aluminum foil. Freeze for up to 1 month. When ready, thaw overnight in the fridge before reheating gently to preserve texture and flavor.
Reheating
Reheat slices of the tart in a low oven (around 300°F or 150°C) for 10-15 minutes or until warmed through. Avoid microwaving if possible to keep the crust crisp and the filling creamy rather than rubbery.
FAQs
Can I use canned crab meat for this recipe?
Absolutely, though fresh crab meat is ideal for the best texture and flavor. If using canned, drain well and gently fold it into the filling to prevent excess moisture.
What if I don’t have fresh tarragon?
Dried tarragon works well too; just use about half the amount since dried herbs are more concentrated. Alternatively, substitute with fresh dill or chervil for a different but complementary flavor.
Can I make the tart crust from scratch?
Yes! A homemade butter crust or pâte brisée will elevate the tart further. Just make sure to blind bake it as directed to avoid sogginess.
Is this tart served hot or cold?
It’s delicious both warm and at room temperature. Serving slightly warm allows the cheese and custard to be silky, while room temperature lets flavors meld beautifully.
How can I make this recipe gluten-free?
Use a gluten-free pie crust or tart shell and ensure all other ingredients are gluten-free. Many grocery stores offer ready-made gluten-free crusts that work perfectly.
Final Thoughts
There is something truly special about the Crab and Tarragon Tart Recipe that makes it a standout on any table. Its balance of creamy custard, sweet crab, and fragrant herbs tucked into a crisp crust is simply irresistible. Whether you’re cooking for family, impressing guests, or treating yourself, this tart offers a delicious experience that’s surprisingly easy to achieve. I can’t wait for you to try it and make it your own!
Print
Crab and Tarragon Tart Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Tart
- Method: Baking
- Cuisine: French
Description
This Crab and Tarragon Tart is a savory and elegant dish featuring a buttery pre-made tart crust filled with a creamy mixture of fresh crab meat, sautéed onions, garlic, fresh tarragon, and Gruyère cheese. Baked to golden perfection, it’s a delightful recipe perfect for a brunch, appetizer, or light main course, offering a rich blend of flavors and textures that seafood lovers will appreciate.
Ingredients
Crust
- 1 pre-made pie crust or tart shell
Filling
- 1 tbsp butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup fresh crab meat, picked over for shells
- 3 large eggs
- 3/4 cup heavy cream
- 2 tbsp fresh tarragon, chopped (or 1 tbsp dried)
- 1/2 cup grated Gruyère or Swiss cheese
- Salt and freshly ground black pepper, to taste
- 1 tbsp lemon juice
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Prepare your tart pan by placing the pre-made pie crust into it and prick the base with a fork to prevent bubbles during baking.
- Blind bake the crust: Line the crust with pie weights or dried beans and blind bake for 10 minutes to set the shell and avoid sogginess.
- Sauté onion and garlic: In a skillet, melt the butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and continue cooking for an additional minute until fragrant.
- Mix the filling base: In a mixing bowl, whisk together the eggs, heavy cream, chopped tarragon, lemon juice, salt, and freshly ground black pepper until fully combined.
- Combine ingredients: Gently fold the sautéed onion and garlic, fresh crab meat, and grated Gruyère cheese into the egg mixture, ensuring the crab meat is well distributed without breaking up too much.
- Fill the tart shell: Pour the prepared filling evenly into the partially baked tart crust.
- Bake the tart: Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top has turned a light golden brown.
- Cool and serve: Allow the tart to cool slightly before slicing. For an extra touch, garnish with additional fresh tarragon if desired. Serve warm or at room temperature.
Notes
- Use fresh crab meat for the best flavor and texture, ensuring all shells are removed.
- If you don’t have a tart pan, a pie dish can be substituted, though the shape and crust thickness may vary.
- Blind baking the crust prevents it from becoming soggy once the wet filling is added.
- Feel free to substitute Swiss cheese if Gruyère is unavailable; it will maintain a similar mild nutty flavor.
- To enhance the flavor, you can add a pinch of cayenne or smoked paprika to the filling for a subtle kick.
- The tart is best enjoyed the same day but can be refrigerated and gently reheated the next day.
