If you’re searching for a dish that effortlessly combines elegance, comfort, and a touch of the sea, look no further than this Crab and Tarragon Tart. It’s the kind of recipe that feels equally at home on a brunch buffet or as the centerpiece of a cozy dinner. With a flaky puff pastry crust, luscious crab filling, and the fresh zing of tarragon and lemon, this tart delivers a harmony of flavors and textures that will charm seafood lovers and skeptics alike. Whether you serve it warm or at room temperature, this Crab and Tarragon Tart is sure to win over hearts (and taste buds) every single time!

Crab and Tarragon Tart Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how a handful of simple, well-chosen ingredients create big, memorable flavors in this recipe. Each component of the Crab and Tarragon Tart brings something unique—whether it’s the tender crab, creamy filling, or the aromatic notes of tarragon and lemon.

1 sheet puff pastry, thawed: This forms the crisp, buttery shell that holds all the goodness together—store-bought is perfectly fine!
1 tbsp olive oil: A little oil helps gently sauté the aromatics, drawing out their best flavors.
1 small shallot, finely chopped: Shallots add a subtle sweetness and depth that really enhances the filling.
1 garlic clove, minced: Garlic gives the tart a gentle, savory backbone that ties the flavors together.
1/2 cup crème fraîche or sour cream: This adds creamy tang and a luxurious texture to the filling.
2 large eggs: Eggs help set the filling, giving the tart its signature custardy structure.
1/4 cup heavy cream: Cream ensures a rich, silky result that feels truly indulgent.
1 tsp Dijon mustard: A touch of Dijon adds subtle heat and complexity, balancing the sweetness of the crab.
1 tsp fresh lemon zest: Lemon zest brightens every bite and makes the seafood flavor pop.
1 tbsp fresh tarragon, finely chopped (or 1 tsp dried): Tarragon’s anise-like aroma is a classic partner for crab, giving the tart its distinctive character.
6 oz lump crab meat, drained and picked over: Use the best crab you can find—lump crab gives a succulent, slightly sweet bite.
Salt and black pepper to taste: Season simply, letting the main ingredients shine.
1/4 cup grated Gruyère or Parmesan cheese (optional): Cheese adds a golden, savory crust—choose your favorite or skip for a lighter version.
Fresh tarragon leaves or lemon slices for garnish: These finishing touches add a fresh look and a hint of extra flavor.

How to Make Crab and Tarragon Tart

Step 1: Prepare the Puff Pastry Base

Start by preheating your oven to 375°F (190°C). Roll out the thawed puff pastry and gently press it into a tart pan or pie dish, trimming any extra overhanging dough. Use a fork to prick the base all over—this helps prevent bubbles and ensures a flat, crisp bottom. Pre-bake the shell for about 10 minutes, just until lightly golden. This quick bake forms a sturdy foundation for your luscious filling.

Step 2: Sauté Aromatics

While the pastry bakes, warm the olive oil in a small skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing for 2 to 3 minutes until softened and aromatic. This step builds a fragrant, savory base for your Crab and Tarragon Tart, infusing the filling with gentle sweetness and depth.

Step 3: Whisk the Custard

In a mixing bowl, whisk together the crème fraîche (or sour cream), eggs, heavy cream, Dijon mustard, lemon zest, and chopped tarragon. Season generously with salt and black pepper. The mixture should be smooth and creamy, with tiny green flecks of tarragon and a bright citrus aroma wafting up as you mix.

Step 4: Combine Filling Ingredients

Stir the sautéed shallot and garlic into the custard. Then, gently fold in the lump crab meat, being careful not to break up those beautiful pieces. The crab should be evenly distributed, each bite promising a taste of the sea.

Step 5: Assemble and Bake

Pour the filling into your pre-baked tart shell, smoothing the top with a spatula. If you’re in the mood for a cheesy finish, sprinkle Gruyère or Parmesan over the top. Slide the tart into the oven and bake for 25 to 30 minutes, until the filling is set and the top is golden brown. Let it cool slightly before adding your garnishes.

Step 6: Garnish and Serve

Once your Crab and Tarragon Tart has cooled for a few minutes, adorn it with fresh tarragon leaves or thin lemon slices. Not only does this make the tart extra beautiful, but it also hints at the bright flavors waiting inside. Serve warm or at room temperature, and get ready for the compliments!

How to Serve Crab and Tarragon Tart

Garnishes

A handful of fresh tarragon leaves or some delicate lemon slices are all you need to elevate the look of your Crab and Tarragon Tart. The herbs add a pop of color and a whiff of fragrance, while lemon slices provide a zesty visual cue that complements the tart’s flavors. If you want to go the extra mile, a sprinkle of flaky sea salt or a scattering of microgreens can also make your tart feel restaurant-worthy.

Side Dishes

This tart is wonderfully versatile and pairs beautifully with a crisp green salad tossed in a light vinaigrette. For a brunch spread, serve it alongside roasted asparagus or a simple citrus fruit salad. If you’re making it for dinner, consider a glass of chilled white wine and a side of herbed potatoes or grilled vegetables to round out the meal.

Creative Ways to Present

For a show-stopping presentation, try making mini Crab and Tarragon Tarts in individual tart pans—perfect for parties or brunch gatherings. You can also cut the tart into small squares and serve as elegant finger food at your next cocktail party. Don’t be afraid to play with plating: a drizzle of lemon-infused olive oil or a sprinkle of edible flowers can make each slice feel extra special.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Crab and Tarragon Tart, let it cool completely before covering the pan with foil or transferring slices to an airtight container. Store in the refrigerator for up to three days. The flavors actually deepen as it sits, making it just as delicious the next day!

Freezing

You can freeze the baked tart for up to one month. Simply wrap individual slices or the whole tart tightly in plastic wrap, then foil. Thaw overnight in the fridge before reheating. This makes it easy to enjoy a taste of luxury even on your busiest days.

Reheating

To reheat, place slices of the Crab and Tarragon Tart on a baking sheet and warm them in a 325°F (163°C) oven for about 10 minutes, or until just heated through. Avoid microwaving if possible, as it can make the crust soggy. A quick blast in the oven keeps the pastry crisp and the filling tender.

FAQs

Can I use canned crab meat instead of fresh?

Absolutely! While fresh or refrigerated lump crab meat gives the best texture and flavor, high-quality canned crab meat works well in a pinch. Just be sure to drain and pick through it for any shell fragments before adding to the tart.

What if I don’t have tarragon?

If tarragon isn’t available, try substituting fresh dill or parsley for a different but equally delicious herbal note. Tarragon’s unique flavor is part of what makes this Crab and Tarragon Tart special, but other herbs can still create a tasty result.

Can I make this recipe gluten-free?

Yes! Look for gluten-free puff pastry at specialty stores or online. The rest of the ingredients in the Crab and Tarragon Tart are naturally gluten-free, so with a suitable crust, everyone can enjoy this dish.

Do I need to blind bake the pastry?

It’s highly recommended to pre-bake (blind bake) the pastry for about 10 minutes to avoid a soggy bottom. This step ensures that your tart stays crisp and holds up to the creamy crab filling.

Can I prepare the tart ahead of time?

Definitely. You can assemble the tart a few hours in advance and bake it when ready, or bake it fully and reheat just before serving. The Crab and Tarragon Tart is delicious both warm and at room temperature, making it ideal for entertaining.

Final Thoughts

If you’re looking for a dish that brings a little luxury to your table without any fuss, this Crab and Tarragon Tart is a must-try. It’s a recipe that never fails to impress, yet is surprisingly simple to put together. Give it a go—you’ll want to make it again and again!

Crab and Tarragon Tart Recipe

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4.6 from 14 reviews

Author: admin
Total Time: 55 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

A delicate and flavorful Crab and Tarragon Tart combining flaky puff pastry with a creamy filling of lump crab meat, fresh tarragon, and a hint of lemon zest. Perfect as an elegant brunch dish or a sophisticated appetizer.

Ingredients

Scale

For the Pastry and Filling:

1 sheet puff pastry, thawed
1 tbsp olive oil
1 small shallot, finely chopped
1 garlic clove, minced
1/2 cup crème fraîche or sour cream
2 large eggs
1/4 cup heavy cream
1 tsp Dijon mustard
1 tsp fresh lemon zest
1 tbsp fresh tarragon, finely chopped (or 1 tsp dried)
6 oz lump crab meat, drained and picked over
Salt and black pepper to taste
1/4 cup grated Gruyère or Parmesan cheese (optional)

For Garnish:

Fresh tarragon leaves or lemon slices

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Instructions

Preheat and Prepare Pastry: Preheat the oven to 375°F (190°C). Roll out the puff pastry and press it into a tart pan or pie dish, trimming any excess edges. Prick the base with a fork to prevent puffing and pre-bake it for 10 minutes until it turns lightly golden.
Sauté Aromatics: While the pastry bakes, heat olive oil in a small skillet over medium heat. Add the finely chopped shallot and minced garlic, sautéing until soft and fragrant, about 2 to 3 minutes.
Mix Filling: In a bowl, whisk together crème fraîche, eggs, heavy cream, Dijon mustard, lemon zest, and chopped tarragon. Season the mixture with salt and black pepper to taste. Stir in the sautéed shallots and garlic, then gently fold in the lump crab meat ensuring it remains chunky.
Assemble Tart: Pour the crab and tarragon filling into the pre-baked tart shell. If desired, sprinkle the top with grated Gruyère or Parmesan cheese for added richness and flavor.
Bake Tart: Bake the tart in the preheated oven for 25 to 30 minutes until the filling is set and the top is golden brown.
Cool and Garnish: Allow the tart to cool slightly before garnishing with fresh tarragon leaves or lemon slices. Serve warm or at room temperature for best flavor.

Notes

Lump crab meat provides the best texture, but claw meat can be used as a more affordable alternative.
This tart pairs wonderfully with a crisp green salad or a chilled glass of white wine.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Course or Appetizer
Method: Baking
Cuisine: French-Inspired