If you are craving a sophisticated yet surprisingly simple dish to impress friends or treat yourself, this Crab and Tarragon Tart Recipe is exactly what you need. Combining delicate, sweet crab meat with the fresh, slightly anise-like flavor of tarragon, all nestled in a buttery, flaky crust, this tart is a celebration of flavors and textures. It’s perfect for a light dinner or a special brunch, offering a rich, creamy filling with a slight herbal kick that keeps every bite exciting. Once you master this recipe, it’s going to become a go-to for elegant gatherings and cozy meals alike.
Ingredients You’ll Need
This Crab and Tarragon Tart Recipe calls for just a handful of ingredients that work together beautifully to create a harmonious balance of taste and texture. Each component is essential—whether it’s the richness of the eggs and cream, the sweetness of fresh crab, or the aromatic touch of tarragon that lifts the whole dish.
- Pre-made pie crust or tart shell: Using a ready-made crust keeps things simple but still delivers a crisp and buttery base.
- Butter: Adds richness and is key for sautéing the onion and garlic with a lovely golden flavor.
- Small onion, finely chopped: Adds a mild sweetness and soft texture after cooking.
- Garlic cloves, minced: Provides a subtle savory depth without overpowering the delicate crab.
- Fresh crab meat: Make sure to pick over it carefully for shells—this ingredient is the star, lending sweet, tender bites.
- Large eggs: The eggs set the tart filling, giving it that custardy, luscious texture.
- Heavy cream: Enriches the filling, making it silky and smooth.
- Fresh tarragon, chopped: This herb brings a fragrant, almost citrusy note that pairs perfectly with crab.
- Grated Gruyère or Swiss cheese: Adds a mild nuttiness and helps with the creamy set of the filling.
- Salt and freshly ground black pepper: Essential for seasoning and balancing all the flavors.
- Lemon juice: A splash brightens the filling and complements the crab’s natural sweetness.
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). Press your pie crust into a tart pan and use a fork to prick holes in the bottom. This prevents the crust from puffing up too much. Next, blind bake the crust for 10 minutes using pie weights or dried beans to keep it flat and crisp. This initial bake ensures the crust will stay crisp under the creamy filling later.
Step 2: Sauté Onion and Garlic
Melt butter in a skillet over medium heat, then add the finely chopped onion. Cook slowly until the onions become translucent and sweet, about 5 minutes, stirring occasionally. Toss in the minced garlic and cook for just a minute more, just enough to release its aroma without browning. This step builds a fragrant base for the filling.
Step 3: Whisk the Filling
In a large mixing bowl, combine the eggs, heavy cream, chopped tarragon, lemon juice, salt, and pepper. Whisk these thoroughly until you have a smooth custard mixture. The tarragon is the magic touch here, bringing an herbal brightness that has such a perfect contrast to the richness of the cream and eggs.
Step 4: Combine Crab and Onion Mixture
Gently fold the sautéed onions and garlic into the egg mixture. Then, carefully add the fresh crab meat and grated cheese, stirring just enough to combine without breaking up the crab too much. The goal is to evenly distribute the flavors while preserving the tender texture of the crab in each bite.
Step 5: Bake the Tart
Pour the filling into the partly baked tart shell. Smooth the top with a spatula and place it in the oven. Bake for about 25 to 30 minutes until the filling is set and the top turns a lovely light golden brown. You’ll know it’s ready when the edges are firm and the center has a gentle jiggle but is not runny.
Step 6: Cool and Garnish
Once baked, set the tart aside to cool a bit—this helps the filling firm up further and makes slicing easier. For an extra burst of fresh flavor, sprinkle a few more sprigs of fresh tarragon on top just before serving. It adds a beautiful touch of green and an inviting aroma.
How to Serve Crab and Tarragon Tart Recipe
Garnishes
Fresh tarragon leaves are the best garnish to enhance the tart’s herbal notes. You might also add a light drizzle of good-quality extra virgin olive oil or a few thin lemon zest strips to brighten each serving visually and aromatically. These simple touches can really elevate the experience.
Side Dishes
A crisp green salad with a lemon vinaigrette pairs wonderfully, cutting through the richness with refreshing acidity. Roasted asparagus or a simple baby arugula salad with shaved Parmesan also complement the tart without overshadowing its delicate crab flavor.
Creative Ways to Present
For a fancy brunch or an appetizer plate, consider cutting the tart into small tartlets or squares, serving each with a dollop of crème fraîche and a sprig of tarragon. Alternatively, serve it warm as the centerpiece of a seafood-themed meal accompanied by chilled white wine for a truly elegant touch.
Make Ahead and Storage
Storing Leftovers
You can refrigerate leftover tart tightly wrapped in plastic wrap or stored in an airtight container. Make sure to keep it chilled, and consume within 2 to 3 days for the best flavor and texture. The tart will hold its creamy richness well over this short period.
Freezing
This tart freezes well if you want to prepare it in advance. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before reheating. Note that the crust might lose a little crispness but the filling remains delicious and comforting.
Reheating
Reheat slices of the tart gently in a preheated oven at 325°F (160°C) for 10-15 minutes to warm it through without drying it out. Avoid the microwave if possible, as it can make the crust soggy and the texture less enjoyable.
FAQs
Can I use canned crab meat for this tart?
Absolutely! Canned crab meat works fine if fresh crab isn’t available. Just make sure it’s high quality and drain any excess liquid well before adding it to your filling. The flavor will be slightly different but still delicious.
Is it possible to make this tart gluten-free?
Yes! Substitute the standard pie crust for a gluten-free alternative, either store-bought or homemade. The filling itself doesn’t contain gluten, so swapping out the crust is all you need for a gluten-free Crab and Tarragon Tart Recipe.
What type of cheese works best?
Gruyère or Swiss cheese are recommended for their nuttiness and meltability, which meld beautifully with crab. However, mild cheeses like Fontina or even a sharp white cheddar can be interesting alternatives to experiment with.
Can I prepare the filling ahead of time?
You can mix the filling ingredients a few hours in advance and keep it refrigerated. Just stir gently before pouring it into the pre-baked crust. Avoid mixing the crab too early as it can break down and become mushy.
What wine pairs well with Crab and Tarragon Tart Recipe?
A crisp white wine with citrus and herbal notes, such as Sauvignon Blanc or a dry Riesling, complements the tart beautifully. These wines enhance the tarragon while balancing the richness of the crab and cream.
Final Thoughts
If you want a dish that’s elegant yet approachable, this Crab and Tarragon Tart Recipe is a winner every time. It’s a wonderful way to enjoy the freshness of crab meat infused with a subtle herby twist that feels both luxurious and comforting. Give it a try—you might just find it becoming your new favorite for entertaining or a special weekday treat.
Print
Crab and Tarragon Tart Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Halal
Description
This Crab and Tarragon Tart is a savory, elegant dish perfect for brunch or a light dinner. Featuring fresh crab meat, aromatic tarragon, and creamy Gruyère cheese baked in a crisp pre-made pie crust, this tart is bursting with delicate flavors and a rich, custardy texture. With a quick blind bake and simple sautéed aromatics, it comes together easily for a refined yet approachable meal.
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 your oven to 375°F (190°C). Place the pre-made pie crust into a tart pan and prick the base with a fork to prevent bubbling during baking.
- Blind Bake the Crust: Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake for 10 minutes to partially cook the crust and keep it from puffing up.
- Sauté Aromatics: In a skillet, melt butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute to release its fragrance.
- Prepare Custard Mixture: In a medium bowl, whisk together eggs, heavy cream, chopped tarragon, lemon juice, salt, and freshly ground black pepper until smooth and combined.
- Combine Filling Ingredients: Add the sautéed onions and garlic, fresh crab meat, and grated Gruyère cheese to the egg mixture. Gently stir everything together to distribute the ingredients evenly.
- Fill the Crust: Carefully pour the filling mixture into the partially baked pie crust, spreading it evenly.
- Bake the Tart: Return the tart to the oven and bake for 25-30 minutes, or until the filling is set and the top turns a light golden brown.
- Cool and Garnish: Allow the tart to cool slightly for easier slicing. Garnish with additional fresh tarragon if desired before serving.
Notes
- Ensure all crab meat is free of shells for the best texture and safety.
- Blind baking the crust prevents it from becoming soggy once the filling is added.
- Gruyère cheese can be substituted with Swiss cheese if preferred.
- For a lighter version, substitute half-and-half for heavy cream, though the tart will be less rich.
- Fresh tarragon provides the best flavor but dried can be used in lesser quantity.
- This tart can be served warm or at room temperature, making it versatile for different occasions.
