Crab and Tarragon Tart Recipe
Let me introduce you to one of my favorite brunch showstoppers: the Crab and Tarragon Tart. Imagine a flaky, buttery pastry giving way to a silky custard, brimming with delicate crab meat, aromatic tarragon, and a whisper of Gruyère cheese. This tart is a marriage of French-inspired elegance and comforting, familiar flavors. Whether you’re serving it for a family lunch or impressing guests at brunch, the Crab and Tarragon Tart always gets rave reviews. It’s simple yet sophisticated, and here’s exactly how you can bring it to your own table.
Ingredients You’ll Need
The magic of the Crab and Tarragon Tart really shines when you use quality, everyday ingredients that each bring their special touch. Every element, from the crisp tart shell to the creamy filling, works together to create layers of taste, texture, and color. Here’s what you’ll need and why it matters:
- All-purpose flour: The base of your pastry, it creates a tender and flaky crust that holds everything together.
- Salt: Just a little goes a long way to brighten all the flavors, both in the crust and the filling.
- Unsalted butter: Chilled and cubed, this is key for that croissant-like crispiness you want in a tart shell.
- Egg yolk: Helps bind the dough and adds richness for a golden, melt-in-your-mouth pastry.
- Cold water: Keeps the dough light and easy to handle, adding just enough moisture to come together.
- Olive oil: Used to sauté the leeks and garlic, bringing a subtle, savory depth to the filling.
- Leek (white part only): Offers a gentle onion flavor without being overpowering—slice it thinly for sweetness and color.
- Garlic: Two cloves, minced, for a little aromatic punch that plays perfectly with the other ingredients.
- Lump crab meat: The hero ingredient—make sure to pick over for any stubborn shells; its sweetness and texture make the tart sing.
- Fresh tarragon leaves: Chopped for a subtle anise note that elevates the whole dish and provides garden-fresh vibrancy.
- Large eggs: These form the backbone of your custard, turning it lush and creamy.
- Heavy cream: Adds luxuriousness, making the tart filling silky with every bite.
- Whole milk: Balances out the cream and keeps the custard from being too dense.
- Salt & black pepper: Season the filling so every bite is bright and full-flavored.
- Cayenne pepper (optional): A pinch gives a gentle warmth, but you can leave it out or add more, depending on your spice mood.
- Gruyère cheese: Grated, this cheese melts beautifully and adds a nutty, slightly tangy lift to the tart.
How to Make Crab and Tarragon Tart
Step 1: Make the Pastry Dough
Start by combining the flour and salt in a mixing bowl. Add the chilled, cubed butter and work it in with your fingers or a pastry cutter, aiming for a texture like coarse breadcrumbs—this step ensures the crust will be wonderfully flaky. Stir in the egg yolk, then drizzle in cold water, one tablespoon at a time, until the dough just comes together. Shape it into a flat disk, wrap in plastic, and chill in the fridge for 30 minutes. This rest lets the gluten relax and the butter firm up, guaranteeing a no-fuss, easy-to-roll pastry.
Step 2: Prepare the Tart Shell
Roll out your rested dough on a floured surface into a 12-inch circle. Carefully transfer it to a 9-inch tart pan, pressing it gently into the edges. Prick the bottom with a fork to prevent puffing, line with parchment, and fill with pie weights (or dried beans). Bake in a preheated oven at 375°F (190°C) for 15 minutes—this helps set the shape. Remove the parchment and weights, then bake 10 minutes more until your tart shell turns lightly golden and crisp. Let it cool while you work on the scrumptious filling.
Step 3: Cook the Aromatics
Warm a little olive oil in a skillet on medium heat. Sauté the sliced leek and minced garlic until they’re soft and fragrant, about 5 minutes. The leek becomes sweet and mellow, while the garlic adds a savory foundation—the perfect canvas for the crab. Set the pan aside, and stir in the crab meat and chopped tarragon, mixing just enough to coat everything evenly. The bright, garden-fresh scent of tarragon will let you know you’re on the right track!
Step 4: Whisk the Custard
In a large bowl, whisk together eggs, heavy cream, milk, salt, pepper, and cayenne. The result should be silky smooth, with a gentle yellow hue. This custard base gives the Crab and Tarragon Tart its signature creamy center. Adjust the cayenne to your liking—the smallest pinch adds subtle warmth without overpowering the delicacy of the crab.
Step 5: Assemble and Bake
Spread the leek, crab, and tarragon mixture evenly across the cooled pastry shell. Sprinkle grated Gruyère cheese over the top, ensuring every slice will have a bit of gooey, nutty goodness. Pour the custard evenly over everything, letting it seep into all the nooks and crannies. Bake for 30–35 minutes until the filling is just set and the top is puffed and golden. Let the tart cool slightly before slicing, so the filling firms up for perfect wedges. The aroma is impossible to resist!
How to Serve Crab and Tarragon Tart
Garnishes
A Crab and Tarragon Tart shines even brighter with a few thoughtful garnishes. Try a flurry of fresh tarragon leaves, a sprig of dill, or a sprinkle of delicate microgreens for a pop of color and a fresh bite. If you want a touch of acidity, a few lemon zest curls on top are absolutely divine and brighten up the seafood flavors.
Side Dishes
This tart pairs perfectly with a simple green salad tossed in a mustardy vinaigrette—the fresh crunch balances the creamy filling beautifully. Steamed asparagus, crisp roasted potatoes, or a medley of spring vegetables also make excellent accompaniments. With these sides, your Crab and Tarragon Tart becomes a complete and satisfying meal.
Creative Ways to Present
For a dinner party, cut the tart into elegant wedges and serve each piece atop a swirl of herbed crème fraîche or a nest of butter lettuce. If you’re hosting brunch, try minis—use a muffin tin for bite-sized Crab and Tarragon Tarts that are perfect for mingling. Or cut squares and pass them as stylish appetizers at your next get-together.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Crab and Tarragon Tart, simply cover the cooled tart with plastic wrap or foil and refrigerate it. The flavors deepen after a day, and the pastry holds up surprisingly well. Stored properly, it will keep for up to three days without losing its lush texture.
Freezing
You can absolutely freeze the baked tart for future enjoyment! Let the Crab and Tarragon Tart cool completely, then wrap slices tightly in plastic and foil. Freeze for up to one month. Thaw overnight in the refrigerator—the pastry might soften a touch, but the flavors remain rich and delicious.
Reheating
To reheat, place slices of tart on a baking sheet in a 350°F oven for about 10 minutes, or until warmed through. This method preserves the flaky crust and gently revives the creamy filling. Microwaving works in a pinch, but if you value texture, the oven is your best friend.
FAQs
Can I use canned crab instead of fresh?
Absolutely! While fresh lump crab has a delicate sweetness, good quality canned crab makes a fine substitute and is convenient year-round. Be sure to drain it well and check for any bits of shell before adding it to your filling.
What can I use if I don’t have tarragon?
Fresh tarragon imparts a unique, slightly anise flavor, but you can swap in fresh dill or parsley for a different herbaceous twist. Even a mix of chives and basil can bring a nice brightness to your tart if tarragon isn’t handy.
Is it possible to make the crust ahead of time?
Yes! You can prepare the tart dough a day or two in advance and store it in the refrigerator. The baked tart shell can also be kept, wrapped at room temperature for up to 24 hours, making last-minute assembly a breeze.
Can I make this tart gluten-free?
Certainly! Substitute your favorite gluten-free flour blend for the all-purpose flour. Double-check that all other ingredients (especially the crab and cheese) are certified gluten-free if that’s a concern.
Will the Crab and Tarragon Tart taste good at room temperature?
Without a doubt! This tart is just as lovely served at room temperature as it is warm from the oven. That’s why it’s such a hit for picnics, potlucks, and buffets—it stays creamy and flavorful even after it’s cooled.
Final Thoughts
I hope you’re as excited as I am to try the Crab and Tarragon Tart in your own kitchen. It’s elegant enough to wow your guests, but easy to make on a relaxed weekend. Don’t hesitate to make it your own, and let this impressive tart become a new favorite at your table!
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Crab and Tarragon Tart Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the divine flavors of Crab and Tarragon Tart. This elegant dish combines the delicate sweetness of lump crab meat with the aromatic essence of fresh tarragon, all nestled in a buttery tart crust and topped with creamy custard and Gruyère cheese. Perfect for brunch or a light dinner.
Ingredients
For the Tart Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1 large egg yolk
- 2–3 tablespoons cold water
For the Filling:
- 2 tablespoons olive oil
- 1 small leek, finely sliced (white part only)
- 2 cloves garlic, minced
- 1 cup lump crab meat, picked over for shells
- 1/4 cup fresh tarragon leaves, chopped
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup grated Gruyère cheese
Instructions
- Prepare the Tart Crust: In a bowl, mix flour and salt. Cut in butter until mixture resembles coarse crumbs. Add egg yolk and cold water gradually until dough comes together. Shape into a disk, wrap in plastic, and refrigerate 30 minutes.
- Prebake the Tart Crust: Preheat oven to 375°F (190°C). Roll dough into a 12-inch circle and fit into a 9-inch tart pan. Prick the bottom with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove parchment and weights, and bake 10 minutes more until lightly golden.
- Prepare the Filling: Meanwhile, heat olive oil in a skillet over medium heat. Add leek and garlic and sauté until soft, about 5 minutes. Remove from heat and stir in crab and tarragon.
- Make the Custard: In a bowl, whisk eggs, cream, milk, salt, pepper, and cayenne. Spread the leek and crab mixture in the tart shell, sprinkle with Gruyère, and pour the custard mixture on top.
- Bake and Serve: Bake for 30–35 minutes until filling is set and golden brown. Cool slightly before slicing and serving warm.
Notes
- This tart can be served warm or at room temperature, making it ideal for brunch or a light dinner.
- If Gruyère isn’t available, substitute with Swiss or Fontina cheese.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course, Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3 g
- Sodium: 430 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 165 mg
