If you adore the fresh, delicate flavors of the sea combined with a touch of herbal elegance, then you are about to fall head over heels for this Crab and Tarragon Tart Recipe. This dish marries succulent crab meat with the anise-like freshness of tarragon, all enveloped in a buttery, flaky tart shell that’s creamy and lightly cheesy. Perfect for a special brunch, elegant lunch, or even a dinner centerpiece, this tart is both impressive and surprisingly simple to prepare. Every bite bursts with flavor, making this recipe a true culinary treasure you’ll want to share again and again.
Ingredients You’ll Need
The beauty of this Crab and Tarragon Tart Recipe lies in its simple but high-quality ingredients. Each one plays a crucial role, from the flaky crust providing satisfying texture, to the fresh crab adding natural sweetness, while tarragon brings an aromatic lift that transforms the whole dish.
- 1 pre-made pie crust or tart shell: Saves time while giving a crisp and buttery base.
- 1 tbsp butter: Adds richness and is perfect for sautéing the aromatics.
- 1 small onion, finely chopped: Provides a mild sweetness and depth of flavor.
- 2 garlic cloves, minced: Enhances the savory notes with a subtle sharpness.
- 1 cup fresh crab meat, picked over for shells: The star ingredient, delivering fresh, tender seafood flavor.
- 3 large eggs: Bind the filling with creaminess and structure.
- 3/4 cup heavy cream: Ensures a velvety texture that’s luxurious without being heavy.
- 2 tbsp fresh tarragon, chopped (or 1 tbsp dried): Brings a distinct herbal brightness unique to this tart.
- 1/2 cup grated Gruyère or Swiss cheese: Adds a nutty, mellow cheesiness that melts beautifully.
- Salt and freshly ground black pepper, to taste: Essential seasoning that balances and enhances flavors.
- 1 tbsp lemon juice: Lifts the entire tart with just the right zing of acidity.
How to Make Crab and Tarragon Tart Recipe
Step 1: Prepare the Tart Crust
Start by preheating your oven to 375°F (190°C). Place your pre-made pie crust or tart shell into a tart pan, then prick the base all over with a fork. This simple step prevents the crust from puffing up while baking, ensuring a perfectly flat, crisp base to hold your luxuriously creamy filling.
Step 2: Blind Bake the Crust
Line the tart crust with parchment paper and fill it with pie weights or dried beans to keep it from shrinking. Bake it for 10 minutes until it’s just set but not browned. This partial baking ensures your crust will be crisp and won’t turn soggy once the filling is added.
Step 3: Sauté Onions and Garlic
While the crust bakes, melt butter in a skillet over medium heat. Add finely chopped onion and cook gently until it becomes translucent, about 5 minutes. Toss in the minced garlic and cook for another minute until fragrant. These soft aromatics build a flavorful foundation that melds perfectly with the crab.
Step 4: Mix the Filling
In a mixing bowl, whisk together eggs, heavy cream, fresh tarragon, lemon juice, salt, and freshly ground black pepper. Then fold in the sautéed onion and garlic, the fresh crab meat, and the grated Gruyère or Swiss cheese. Stir gently to combine, keeping the crab intact and the mixture airy yet rich.
Step 5: Bake the Tart
Pour the filling into the partially baked crust, smoothing it evenly. Place the tart in the oven and bake for 25 to 30 minutes, until the filling is fully set and the top is lightly golden. This is when the magic happens – the eggs and cream create a custardy texture while the cheese melts into gooey, flavorful pockets.
Step 6: Cool and Garnish
Allow the tart to cool slightly before slicing. This helps it hold its shape for perfect serving. If you want to add an extra touch of freshness, sprinkle some additional chopped fresh tarragon on top. This simple garnish enhances both the visual appeal and the herbal aroma.
How to Serve Crab and Tarragon Tart Recipe
Garnishes
A handful of fresh tarragon leaves, a light drizzle of lemon-infused olive oil, or even a scattering of finely chopped chives can brighten the presentation and flavor. These simple garnishes add layers of freshness and color that make the tart feel special on the plate.
Side Dishes
Pair this tart with a crisp green salad dressed lightly with vinaigrette or a bowl of tangy tomato soup to complement the richness without overwhelming the delicate crab and tarragon. Roasted asparagus or steamed green beans make elegant, easy sides that balance texture and bring seasonal vibrancy.
Creative Ways to Present
Serve slices of the tart on individual salad plates, perhaps accompanied by a small dollop of créme fraîche or a lemon wedge for an interactive dining experience. Alternatively, cut the tart into small squares or mini tarts for bite-sized appetizers that are perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover tart tightly with plastic wrap or foil, then refrigerate. It will stay fresh for up to 2 days. The flavors tend to mature beautifully overnight, making it even tastier the next day.
Freezing
This Crab and Tarragon Tart Recipe freezes well if you want to prepare it ahead of time. Cool the tart completely, then wrap it securely in plastic wrap and foil before freezing. For best results, consume within one month to maintain texture and flavor.
Reheating
Reheat slices gently in a low oven (about 325°F or 160°C) for 10-15 minutes, covered loosely with foil to avoid drying out. You can also reheat individual portions in the microwave on medium power for short bursts, but the oven method preserves the texture better.
FAQs
Can I substitute canned crab meat for fresh crab?
While fresh crab meat is ideal for the best taste and texture, you can use good-quality canned crab. Just make sure it’s well-drained and not overly processed. The tart will still be delicious but may lose some of that fresh, delicate flavor.
What can I use if I don’t have tarragon?
If tarragon is unavailable, a combination of fresh dill and a tiny bit of fennel fronds can mimic its anise-like notes. However, the unique flavor of tarragon is truly what makes this recipe shine, so it’s worth seeking out if you can.
Is this recipe suitable for gluten-free diets?
The recipe as written uses a standard pre-made pie crust, which typically contains gluten. You can swap in a gluten-free tart shell or make your own gluten-free pastry to follow the same steps safely.
Can I make this tart vegetarian?
This tart depends on crab as its star ingredient so it wouldn’t be vegetarian. However, you could try substituting with artichoke hearts or a mix of sautéed mushrooms for a vegetarian version, but it won’t have the same seafood flavor.
How do I know when the tart is fully cooked?
The tart is done when the filling is set and no longer jiggly in the center. The top should be a light golden brown. Avoid overbaking to keep the filling creamy rather than dry or rubbery.
Final Thoughts
This Crab and Tarragon Tart Recipe is truly one of those dishes that feels luxurious with every bite yet is surprisingly straightforward to make. Whether you’re welcoming friends or indulging in a quiet, special meal at home, this tart brings an elegant seafood twist that will impress every time. Take the plunge and give it a try — once you do, it will quickly become a beloved favorite in your recipe collection.
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Crab and Tarragon Tart Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
A delicate and savory Crab and Tarragon Tart featuring a flaky pre-made pie crust filled with a creamy mixture of fresh crab meat, sautéed onions, garlic, Gruyère cheese, and fragrant tarragon. This elegant tart is perfect as a sophisticated appetizer or light main course.
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 Oven: Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a tart pan and prick the base lightly with a fork to prevent bubbling during baking.
- Blind Bake Crust: Blind bake the crust for 10 minutes using pie weights or dried beans on the crust to keep it flat and avoid puffing up.
- Sauté Onions and Garlic: In a skillet over medium heat, melt the butter. Add the finely chopped onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream, chopped tarragon, lemon juice, salt, and freshly ground black pepper until well combined.
- Combine Filling Ingredients: Add the sautéed onion and garlic, fresh crab meat, and grated Gruyère cheese into the egg mixture. Stir gently to ensure even distribution without breaking up the crab.
- Assemble Tart: Pour the crab and egg filling evenly into the partially baked tart crust, spreading it out gently.
- Bake Tart: Bake in the preheated oven for 25 to 30 minutes, or until the filling is set firmly and the top turns a light golden brown.
- Cool and Serve: Allow the tart to cool slightly before slicing. Optionally garnish with extra fresh tarragon for added aroma and presentation.
Notes
- Use fresh crab meat for the best flavor and texture. Make sure to pick over thoroughly to remove any shells.
- If you don’t have fresh tarragon, dried tarragon can be substituted but use half the amount to avoid overpowering.
- Blind baking the crust is crucial to prevent a soggy bottom when pouring in the wet filling.
- Gruyère cheese adds a nice nutty richness, but Swiss cheese or a mild cheese can be used as alternatives.
- This tart pairs well with a crisp green salad and a light white wine.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
