Imagine a flaky, buttery tart crust loaded with sweet, tender crab meat and brightened by the herbaceous notes of fresh tarragon. This Crab and Tarragon Tart is a delightful balance of flavors and textures that feels fancy enough for entertaining yet simple enough to make anytime you want to treat yourself.
The creamy, savory filling is subtly seasoned to let the crab’s natural sweetness shine, while the tarragon adds a lovely anise-like freshness that elevates the whole dish. Serve it as an elegant appetizer, a light lunch with a salad, or even a special brunch centerpiece.
Why You’ll Love This Tart
Elegant yet Easy: Looks sophisticated but comes together without stress.
Fresh Herb Flavor: Tarragon brings a unique, bright flavor that pairs perfectly with crab.
Versatile: Perfect for entertaining, brunch, or a cozy weekend meal.
Make-Ahead Friendly: Prep it ahead and bake when ready to serve.
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Ingredients for Crab and Tarragon Tart
Tart Crust
A store-bought or homemade shortcrust pastry works beautifully here.
Crab Meat
Fresh or canned lump crab meat—just make sure it’s picked clean of shells.
Eggs
To bind the filling into a custard-like consistency.
Heavy Cream
Creates that rich, silky texture in the filling.
Fresh Tarragon
Chopped finely for a fresh, aromatic kick.
Shallots
Finely minced, gently sautéed for a sweet onion flavor.
Lemon Zest
Adds a bright citrus note that complements the seafood.
Dijon Mustard
For a subtle tang that balances richness.
Salt & Pepper
To season perfectly.
Gruyère or Swiss Cheese (Optional)
Melted into the filling for a nutty, melty finish.
Instructions
Here’s how to bring this charming tart to life:
Prepare the Tart Crust
If using homemade crust, roll it out and fit it into a tart pan. Chill in the fridge for 15 minutes to prevent shrinking.
Preheat your oven to 375°F (190°C).
Blind Bake the Crust
Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake another 5 minutes until lightly golden.
Sauté the Shallots
In a small pan, gently sauté the minced shallots in butter until soft and translucent. Let cool slightly.
Make the Filling
In a bowl, whisk together eggs, heavy cream, Dijon mustard, salt, and pepper. Stir in the crab meat, cooled shallots, chopped tarragon, lemon zest, and cheese if using.
Fill and Bake
Pour the filling into the pre-baked tart shell and bake for 25–30 minutes until the filling is set and lightly golden on top.
Cool Slightly and Serve
Let the tart cool for about 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Servings: 6
Calories per serving: 320
Protein: 20g
Carbohydrates: 18g
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Sugar: 2g
Fiber: 1g
Sodium: 400mg
Cholesterol: 150mg
Preparation Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serving Suggestions
Pair this tart with:
Mixed Green Salad: A simple vinaigrette balances the richness.
Roasted Asparagus: Adds a nice crunchy contrast.
Chilled White Wine or Sparkling Water: Because a little fizz never hurts.
Storage and Reheating
To Store: Refrigerate leftovers in an airtight container for up to 3 days.
To Reheat: Warm gently in a 325°F oven for 10-15 minutes or until heated through.
To Freeze: Not recommended as the crust may become soggy.
FAQ Section
Q1: Can I use frozen crab meat?
A1: Yes, just thaw and drain well to avoid excess moisture.
Q2: What if I don’t have fresh tarragon?
A2: Dried tarragon can work, but use about half the amount since it’s more concentrated.
Q3: Can I substitute crab with other seafood?
A3: Shrimp or lobster would be lovely alternatives.
Q4: Is the tart crust necessary?
A4: Yes, it gives the perfect structure and buttery crunch to balance the creamy filling.
Q5: Can I prepare the tart a day ahead?
A5: Absolutely! Prepare and refrigerate it before baking to save time.
Q6: How do I prevent a soggy crust?
A6: Blind baking helps keep the crust crisp by cooking it partially before adding the filling.
Q7: Can I make this dairy-free?
A7: Use dairy-free cream and skip the cheese, or find dairy-free cheese alternatives.
Q8: What wine pairs well with this tart?
A8: A crisp Sauvignon Blanc or a lightly oaked Chardonnay complements the flavors beautifully.
Q9: Can I add other herbs?
A9: Fresh dill or chives work nicely if you want to mix it up.
Q10: Can I make mini tarts?
A10: Yes, using mini tart pans or muffin tins for bite-sized versions!
Conclusion
This Crab and Tarragon Tart strikes the perfect balance between rich and refreshing, simple yet elegant. Whether for a special occasion or an elevated everyday meal, it’s guaranteed to bring a bit of gourmet joy to your table. So go ahead—grab that tart pan and get ready for a bite of coastal luxury.
Print
Crab and Tarragon Tart
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Crab and Tarragon Tart is an elegant and flavorful dish featuring sweet crab meat paired with the delicate, aromatic herb tarragon in a creamy filling, all nestled inside a buttery tart crust. Perfect for a special brunch or light dinner.
Ingredients
- 1 pre-made pie crust or tart shell
- 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 to 375°F (190°C). Place the pie crust into a tart pan and prick the base with a fork.
- Blind bake the crust for 10 minutes using pie weights or dried beans to prevent puffing.
- In a skillet, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
- In a mixing bowl, whisk eggs, heavy cream, tarragon, lemon juice, salt, and pepper together.
- Add the sautéed onion and garlic, crab meat, and grated cheese to the egg mixture. Stir gently to combine.
- Pour the filling into the partially baked tart crust.
- Bake for 25-30 minutes, or until the filling is set and the top is lightly golden.
- Allow to cool slightly before slicing. Garnish with extra fresh tarragon if desired.
Notes
- Use fresh crab meat for the best flavor, or high-quality canned crab meat as a substitute.
- Blind baking the crust ensures it stays crisp under the filling.
- Add a pinch of cayenne pepper for a subtle kick.
- This tart pairs beautifully with a light green salad or steamed asparagus.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Lunch or Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 170mg