If you’re searching for a dish that feels both elegant and comforting, the Crab and Tarragon Tart Recipe is just the ticket. This tart combines the delicate, sweet flavor of fresh crab meat with the slightly anise-like brightness of tarragon, all nestled in a flaky, buttery crust. Perfect for a dinner party or a special weekend treat, each bite offers a harmonious mix of creamy, savory, and fresh notes that will have you reaching for seconds—trust me, it’s that good!
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that come together effortlessly, yet each one plays a crucial role in making the tart remarkable. From the richness of Gruyère cheese to the fresh punch of lemon juice, every element is carefully selected to build layers of flavor and texture.
- Pre-made pie crust or tart shell: A convenient and flaky base that holds all the delicious filling perfectly.
- Butter: Adds richness and helps soften the onions for a deeper flavor profile.
- Small onion, finely chopped: Provides a subtle sweetness and aromatic foundation.
- Garlic cloves, minced: Infuses the tart with a gentle kick and warmth.
- Fresh crab meat, picked over for shells: The star of the dish, offering delicate sweetness and tender texture.
- Large eggs: Bind the filling together, giving it a luscious custard-like consistency.
- Heavy cream: Adds creaminess and richness to balance the light crab meat.
- Fresh tarragon, chopped (or dried): Brings a fragrant, herbal note that elevates the entire tart.
- Grated Gruyère or Swiss cheese: Melts beautifully, lending a nutty and slightly salty character.
- Salt and freshly ground black pepper: Essential seasonings that enhance and balance the flavors.
- Lemon juice: A bright, zesty touch that lifts every bite and complements the crab perfectly.
How to Make Crab and Tarragon Tart Recipe
Step 1: Prepare the crust
Start by preheating your oven to 375°F (190°C). Fit your pre-made pie crust into a tart pan and use a fork to prick the base all over. This simple step keeps your crust from puffing up during baking. Next, blind bake the crust for 10 minutes, making sure to use pie weights or dried beans to keep it flat and even. This pre-baking protects the crust from becoming soggy once the wet filling is added.
Step 2: Sauté onion and garlic
While the crust is baking, melt butter in a skillet over medium heat. Add the finely chopped onion and cook until it turns translucent, about 5 minutes. This softens the onion and releases its natural sweetness, which builds a lovely flavor base. Add the minced garlic and cook for another minute to round out the aromatics. Be careful not to let the garlic burn—just enough to mellow it out and infuse the butter.
Step 3: Whisk the filling
In a large mixing bowl, whisk together the eggs, heavy cream, chopped tarragon, lemon juice, salt, and freshly ground black pepper. This custard-like base will hold all your magnificent ingredients together while bakes into a smooth, fluffy filling. The tarragon adds a beautiful herbal brightness that’s unmistakably fresh and pairs so well with seafood.
Step 4: Combine the filling ingredients
Gently fold the sautéed onion and garlic, fresh crab meat, and grated Gruyère cheese into your egg mixture. Stir just enough to combine everything evenly without breaking up the crab meat too much. This delicate folding action helps keep the texture of the crab light and tender throughout the tart.
Step 5: Bake the tart
Pour the combined filling into your partially baked tart crust, spreading it evenly. Place the tart in the center of your preheated oven and bake for 25 to 30 minutes. You’ll know it’s ready when the filling is set and the top has turned a lovely light golden color. Once baked, remove from the oven and let it cool slightly before slicing—this resting time lets the filling firm up for perfect servings.
How to Serve Crab and Tarragon Tart Recipe
Garnishes
Adding a few sprigs of fresh tarragon on top right before serving not only looks stunning but also enhances the bright herbal notes that are signature to this recipe. A light drizzle of extra virgin olive oil or a scattering of freshly cracked black pepper will also complement the flavors beautifully.
Side Dishes
This tart pairs wonderfully with a crisp green salad tossed in a lemon vinaigrette to echo the tart’s citrusy hints. Roasted asparagus or steamed baby green beans add fresh, vibrant texture that balances out the rich creaminess of the tart.
Creative Ways to Present
For a charming brunch, serve individual tartlets using smaller tart pans for personal portions. Alternatively, slice the tart into wedges and present it on a wooden board with an assortment of fresh herbs and a wedge of lemon for an elegant, rustic look.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the tart tightly with plastic wrap or store in an airtight container in the refrigerator. It will keep well for up to 3 days, making it super convenient for quick lunches or snacks the next day.
Freezing
You can freeze the baked tart, but for best texture, freeze it without any garnishes or fresh herbs. Wrap it tightly in foil and plastic wrap to prevent freezer burn. It should keep well for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices gently in a 325°F (160°C) oven for about 10-15 minutes until warmed through. Avoid using a microwave as it can make the crust soggy and the filling rubbery. This way, you’ll enjoy that freshly baked texture and flavor all over again.
FAQs
Can I use canned crab meat for this tart?
While fresh crab meat is ideal for flavor and texture, high-quality canned crab meat can be used in a pinch. Just be sure to drain it well and check for any pieces of shell.
Can I substitute tarragon with another herb?
Tarragon is quite distinctive with its slightly licorice-like flavor, but if you can’t find it, fresh dill or chervil can be interesting alternatives. Just keep in mind the final flavor will shift slightly.
Is it necessary to blind bake the crust?
Blind baking is highly recommended as it prevents the crust from becoming soggy once the wet filling is added. It creates a nice, crisp base to hold all those luscious ingredients.
Can I make this tart vegetarian?
This specific recipe centers on crab, so it’s not vegetarian-friendly as is. However, you could experiment by swapping crab for sautéed mushrooms or artichokes for a similar texture and moistness.
How can I make this tart ahead for a dinner party?
You can prepare the tart fully, cool it completely, and refrigerate it for up to a day before serving. Reheat gently in the oven before presenting to guests so it’s warm and fresh.
Final Thoughts
If you want a recipe that feels like a special occasion every time you make it, you really must try this Crab and Tarragon Tart Recipe. Its blend of delicate crab, vibrant herbs, and creamy custard wrapped in a buttery crust is a real crowd-pleaser. Whether for a cozy family dinner or an elegant gathering, this tart is sure to impress and leave everyone asking for your secret. Give it a go and enjoy every delicious bite!
Print
Crab and Tarragon Tart Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Savory Tart
- Method: Baking
- Cuisine: French
Description
This Crab and Tarragon Tart is a delightful savory dish combining fresh crab meat, aromatic tarragon, and creamy Gruyère cheese in a buttery tart shell. Perfect as an elegant appetizer or a light main course, this tart is baked to golden perfection with a rich, custardy filling and subtle hints of lemon and herbs.
Ingredients
Tart Base
- 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
- Prepare the crust: Preheat your oven to 375°F (190°C). Place the pre-made pie crust into a tart pan and prick the base all over with a fork to prevent bubbling during baking.
- Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans to hold the shape. Bake for 10 minutes until lightly set but not browned.
- Sauté aromatics: In a skillet, melt butter over medium heat. Add the finely chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant, then remove from heat.
- Mix the custard: In a large mixing bowl, whisk together the eggs, heavy cream, chopped tarragon, lemon juice, salt, and freshly ground black pepper until fully combined.
- Combine filling ingredients: Stir the sautéed onion and garlic, fresh crab meat, and grated Gruyère cheese into the egg mixture carefully to maintain a light texture.
- Fill the tart shell: Pour the crab and egg filling into the partially baked tart 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 is lightly golden brown.
- Cool and garnish: Allow the tart to cool slightly before slicing, which helps the filling set further. Optionally, garnish with additional fresh tarragon leaves before serving for extra aroma and color.
Notes
- You can substitute dried tarragon if fresh is unavailable, but use half the quantity.
- Make sure to pick through the crab meat carefully to remove any shells for a pleasant eating experience.
- Blind baking the crust prevents it from becoming soggy once the liquid filling is added.
- This tart can be served warm or at room temperature.
- Gruyère cheese can be replaced with Swiss cheese if preferred.
