Elevate your dinner with a delicate Crab and tarragon tart, a dish that brings together the fresh sweetness of crab meat and the fragrant, slightly anise flavor of tarragon in a creamy, buttery tart shell. Perfect for special occasions or an impressive weekend treat, this tart delivers layers of flavor and texture that delight every seafood lover’s palate. Its balance of richness and subtle herbal notes makes it a standout recipe that’s both elegant and approachable.
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Why You’ll Love This Recipe
- Fresh and light flavors: The combination of fresh crab and aromatic tarragon creates a vibrant and refreshing taste experience.
- Impressive yet simple: Despite its sophisticated appearance, the recipe is straightforward enough for home cooks of any skill level.
- Perfect for special occasions: This tart adds a touch of elegance to your dining table, making guests feel truly special.
- Versatile serving: Works equally well as an appetizer, light lunch, or a main course when paired with the right sides.
- Make-ahead friendly: You can prepare many components in advance to ease hosting stress.
Ingredients You’ll Need
Each ingredient in this Crab and tarragon tart plays a crucial role, from the creamy filling to the flaky crust and fresh herbs, combining to create a perfectly balanced dish in taste, texture, and color.
- Fresh crab meat: Use lump or claw crab for sweetness and delicate texture.
- Puff pastry sheet: Provides a buttery, flaky base that contrasts delightfully with the creamy filling.
- Whole eggs and cream: Bind the tart filling with richness and smooth texture.
- Fresh tarragon: Offers a distinctive herbal aroma that elevates every bite.
- Shallots: Add gentle sweetness and mild onion flavor.
- Lemon zest: Brightens the overall flavor profile with a subtle citrus punch.
- Gruyère or white cheddar: Melted cheese adds depth without overpowering the crab’s freshness.
- Salt and freshly ground black pepper: Season perfectly to enhance all ingredients.
Variations for Crab and tarragon tart
This recipe is wonderfully adaptable to suit your preferences or dietary requirements, so feel free to make it your own by trying out these variations.
- Swap the crab: Use cooked shrimp or lobster for a different seafood twist.
- Dairy-free option: Substitute cream with coconut cream and omit cheese for a dairy-free tart.
- Add more herbs: Incorporate dill or chives alongside tarragon for an herbaceous boost.
- Spice it up: Add a pinch of cayenne or smoked paprika for a subtle warm kick.
- Gluten-free crust: Use a ready-made gluten-free pastry for those with gluten intolerance.
How to Make Crab and tarragon tart
Step 1: Prepare the crust
Begin by rolling out your puff pastry sheet on a lightly floured surface and gently fitting it into your tart pan with a removable bottom. Prick the base slightly with a fork to prevent bubbling during baking. Chill the crust for 15-20 minutes before blind baking at 375°F (190°C) for 15 minutes until golden and crisp.
Step 2: Sauté the shallots
While the crust cools, finely chop shallots and gently sauté them in a little butter over medium heat until translucent and fragrant—about 3 to 4 minutes. This step releases their sweetness which beautifully balances the tart’s richness.
Step 3: Make the filling
In a mixing bowl, whisk together whole eggs, heavy cream, lemon zest, salt, and freshly ground pepper until smooth. Stir in the cooked shallots, fresh tarragon leaves, grated Gruyère or white cheddar, and gently fold in the crab meat, keeping its delicate texture intact.
Step 4: Assemble and bake
Pour the filling evenly into the pre-baked tart shell. Bake at 350°F (175°C) for 25 to 30 minutes until the filling is set and lightly golden on top. Allow the tart to cool for a few minutes before slicing to keep the filling firm and creamy.
Pro Tips for Making Crab and tarragon tart
- Use fresh crab: Fresh or high-quality canned crab meat makes a huge difference in flavor and texture.
- Don’t overwork the filling: Gently fold ingredients so the crab remains chunky, not mushy.
- Blind bake the crust well: This ensures a crisp base that won’t get soggy from the filling.
- Chill the tart before slicing: Makes cleaner slices and helps the filling hold its shape.
- Fresh tarragon is key: Dried tarragon cannot replicate the bright, fresh flavor needed.
How to Serve Crab and tarragon tart
Garnishes
Simple garnishes like a sprinkle of finely chopped fresh tarragon or a few lemon wedges brighten the plate and invite diners to refresh their palate with each bite.
Side Dishes
Pair the tart with a crisp green salad dressed in light vinaigrette, roasted asparagus, or even a chilled cucumber and dill salad to refresh alongside the creamy seafood flavors.
Creative Ways to Present
Try serving the tart as individual mini tarts for elegant appetizers at a dinner party or cut into rustic wedges accompanied by herb-infused crème fraîche for a casual yet refined brunch option.
Make Ahead and Storage
Storing Leftovers
Wrap leftover tart tightly with plastic wrap or store in an airtight container and refrigerate for up to 2 days; this keeps the flavors fresh without drying out.
Freezing
You can freeze the tart, either whole or in individual portions, by wrapping them securely in foil and placing them in a freezer-safe container. Freeze for up to one month, although fresh is always best.
Reheating
Reheat leftovers in a preheated oven at 325°F (165°C) for about 10 to 15 minutes, until warmed through, to preserve the flaky crust and creamy filling rather than microwaving, which can make it soggy.
FAQs
Can I use canned crab for the tart?
Yes, high-quality canned crab meat works well when fresh crab is unavailable, just be sure to drain it well and check for any shell fragments.
Is it possible to make this tart gluten-free?
Absolutely! You can opt for a gluten-free puff pastry or make a gluten-free crust from almond flour or gluten-free flour blends tailored for tarts.
How long can I store the tart after baking?
Stored properly in the refrigerator, the tart will keep its quality for up to 2 days, but it’s best enjoyed fresh on the day it’s made.
Can I prepare the filling in advance?
Yes, you can prepare the filling a day ahead and keep it refrigerated, but add the crab meat and fresh tarragon just before assembling to keep the flavors vibrant.
What wine pairs well with Crab and tarragon tart?
A crisp, mineral-driven white wine like Sauvignon Blanc or a lightly oaked Chardonnay complements the seafood and herbaceous notes perfectly.
Final Thoughts
Trying the Crab and tarragon tart is like inviting a touch of gourmet magic into your kitchen—bright, flavorful, and wonderfully elegant for any special occasion. Once you’ve experienced the creamy filling and flaky crust harmony, you’ll find it’s a recipe worth making again and again to impress family and friends. Go ahead, treat yourself and your loved ones to this delightful seafood masterpiece.
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Crab and tarragon tart
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Appetizers
- Method: Baking
- Cuisine: French-inspired
- Diet: Seafood
Description
Elevate your dining experience with this elegant Crab and Tarragon Tart that combines the sweet, delicate flavors of fresh crab meat with the fragrant herbal notes of fresh tarragon in a creamy, cheesy filling nestled in a buttery, flaky puff pastry crust. This impressive yet approachable tart is perfect for special occasions, versatile in serving options, and can be made ahead to ease preparation.
Ingredients
For the Tart Crust
- 1 sheet puff pastry (thawed if frozen)
For the Filling
- 1 cup fresh lump or claw crab meat
- 2 whole eggs
- 3/4 cup heavy cream
- 2 tablespoons fresh tarragon leaves, chopped
- 2 shallots, finely chopped
- 1 teaspoon lemon zest
- 1/2 cup grated Gruyère or white cheddar cheese
- 1 tablespoon butter (for sautéing shallots)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the crust: Roll out the puff pastry sheet on a lightly floured surface and gently fit it into a tart pan with a removable bottom. Prick the base slightly with a fork to prevent bubbling during baking. Chill the crust for 15-20 minutes. Blind bake at 375°F (190°C) for 15 minutes or until golden and crisp. Remove and let cool.
- Sauté the shallots: Finely chop the shallots. In a pan, melt butter over medium heat and gently sauté the shallots for 3 to 4 minutes until translucent and fragrant, releasing their natural sweetness.
- Make the filling: In a mixing bowl, whisk together the whole eggs, heavy cream, lemon zest, salt, and freshly ground black pepper until smooth. Stir in the cooked shallots, fresh tarragon leaves, grated cheese, and gently fold in the crab meat, being careful to keep the texture intact.
- Assemble and bake: Pour the filling evenly into the pre-baked tart shell. Bake at 350°F (175°C) for 25 to 30 minutes until the filling is set and lightly golden on top. Allow to cool for a few minutes before slicing to ensure a firm, creamy filling.
Notes
- Use fresh or high-quality canned crab meat for the best flavor and texture.
- Gently fold the ingredients to keep the crab meat chunky and avoid a mushy filling.
- Blind bake the crust thoroughly to prevent it from becoming soggy.
- Chill the tart slightly before slicing for cleaner, firmer slices.
- Fresh tarragon is essential for the bright and distinctive herbal flavor—avoid dried tarragon in this recipe.
Nutrition
- Serving Size: 1 slice (1/6 of tart)
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 165 mg