Indulge in the delicate flavors of Crab and Tarragon Tart, a sophisticated appetizer that’s surprisingly easy to prepare at home. This elegant dish combines the sweet, tender crab meat with the aromatic freshness of tarragon, all nestled in a buttery, flaky tart crust. Perfect for impressing guests or elevating a casual gathering, this Crab and Tarragon Tart is a beautiful balance of rich and bright flavors that feels both special and accessible.

Why You’ll Love This Recipe

Sophisticated yet simple: The recipe uses straightforward ingredients to create a gourmet experience without any fuss.
Perfect for entertaining: Its elegant presentation and rich flavor make it a standout appetizer at any party or dinner.
Balanced flavors: The sweetness of crab and the herby bite of tarragon complement each other brilliantly, satisfying every palate.
Make-ahead friendly: You can prepare components in advance, giving you stress-free hosting options.
Customizable: Easily adapted with different seafood or herbs to suit your taste preferences or dietary needs.

Ingredients You’ll Need

These ingredients might seem simple, but each plays a key role in building the unique texture and flavor profile of the Crab and Tarragon Tart. From the flakiness of the crust to the freshness of the herbs, every element adds depth and richness.

Fresh crab meat: Choose lump or claw crab for the best texture and natural sweetness.
Fresh tarragon leaves: Adds a bright, slightly anise-like flavor that lifts the dish beautifully.
Puff pastry sheet: Provides a golden, buttery crust that’s crisp and delicate.
Crème fraîche or sour cream: Offers creamy tanginess that enriches the filling.
Eggs: Bind the filling together while adding richness.
Shallots: Finely minced for subtle sweetness and depth.
Lemon zest and juice: Brightens the filling and balances the richness.
Butter: Used to sauté shallots and add extra flavor.
Salt and freshly ground black pepper: Essential for seasoning to taste.

Variations

This Crab and Tarragon Tart is a terrific base recipe that invites creativity. Whether accommodating dietary needs or simply jazzing things up, you can easily tweak the ingredients for a personal touch.

Substitute seafood: Try cooked shrimp or lobster chunks as alternatives if crab isn’t available.
Herb swaps: Replace tarragon with fresh dill or chives for a different herbal nuance.
Cheese addition: Incorporate a bit of grated Gruyère or Parmesan for a cheesy twist.
Gluten-free crust: Use a gluten-free pastry to cater to gluten-sensitive guests.
Spicy kick: Add a pinch of cayenne pepper or finely chopped jalapeño for mild heat.

Decadent Crab and Tarragon Tart for Elegant Entertaining

How to Make Crab and Tarragon Tart

Step 1: Prepare the Puff Pastry Base

Start by thawing your puff pastry according to package instructions. Roll it out lightly on a floured surface, then fit it into a tart pan, trimming the edges neatly. Chill the crust while you prepare the filling so it holds its shape beautifully during baking.

Step 2: Sauté Shallots and Infuse Butter

In a small pan, melt butter over medium heat and gently cook the finely minced shallots until soft and translucent. This caramelization adds a subtle sweetness that perfectly complements the crab’s natural flavor.

Step 3: Mix the Filling

In a mixing bowl, combine the sautéed shallots, fresh crab meat, chopped tarragon leaves, crème fraîche, eggs, lemon zest and juice, salt, and pepper. Gently fold to keep the crab lumps intact, avoiding overmixing to preserve texture.

Step 4: Assemble and Bake

Pour the filling into the chilled puff pastry shell, spreading evenly but carefully. Bake in a preheated oven at 375°F (190°C) for about 30-35 minutes or until the filling is set and the crust is golden brown and crisp.

Step 5: Let It Rest

Allow the tart to cool slightly before slicing. This resting time helps the filling firm up and makes serving neat, enhancing your guests’ enjoyment.

Pro Tips for Making Crab and Tarragon Tart

Use fresh crab when possible: It makes a noticeable difference in flavor and texture compared to canned or frozen crab.
Don’t overwork the filling: Gentle folding keeps the crab pieces intact for a premium mouthfeel.
Chill the pastry: Keeping the dough cold prevents shrinkage and ensures a crisp, flaky crust.
Adjust seasoning last: Taste the filling before baking and tweak the salt, pepper, or lemon as needed.
Serve warm: The tart is best enjoyed slightly warm, so plan to bake close to serving time.

How to Serve Crab and Tarragon Tart

Garnishes

Add fresh tarragon sprigs or a light drizzle of lemon-infused olive oil on top for a pretty, fragrant finishing touch that enhances the natural flavors.

Side Dishes

Pair the tart with a crisp green salad dressed lightly with lemon vinaigrette for refreshing contrast. Roasted asparagus or sautéed green beans also complement the seafood notes gracefully.

Creative Ways to Present

Serve the tart in individual mini tartlet pans for elegant finger foods or slice it into small squares alongside a chilled glass of dry white wine to elevate your entertaining game.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers covered tightly in the refrigerator for up to two days to preserve the tart’s lovely texture and freshness.

Freezing

While best enjoyed fresh, you can freeze the unbaked assembled tart wrapped in plastic and foil for up to one month; thaw overnight in the fridge before baking.

Reheating

Reheat slices gently in a 350°F (175°C) oven for about 10 minutes to restore the pastry’s crispness without drying out the crab filling.

FAQs

Can I use canned crab meat for this tart?

Yes, canned crab can be used, but fresh crab delivers a sweeter, more delicate texture that elevates the dish significantly.

Is tarragon essential, or can I substitute it?

Tarragon offers a unique herbal flavor, but fresh dill or chives make excellent substitutes if tarragon isn’t available.

Can this tart be made vegetarian?

To create a vegetarian version, replace crab with sautéed mushrooms or artichoke hearts and adjust seasoning accordingly.

How far in advance can I prepare the tart?

You can assemble the tart up to a day ahead and keep it refrigerated before baking to save time on the day of your event.

What wine pairs well with Crab and Tarragon Tart?

A crisp Sauvignon Blanc or a buttery Chardonnay pairs beautifully, balancing the tart’s rich and herbaceous flavors.

Final Thoughts

Crab and Tarragon Tart is a stunning addition to any elegant gathering, combining the luxury of fresh seafood with the bright complexity of tarragon in a crisp pastry shell. Whether you’re hosting a dinner party or treating yourself to a special meal, this recipe is sure to impress with its flavorful charm and beautiful presentation. Give it a try—you might just find your new favorite appetizer!

Crab and Tarragon Tart

Author: Savannah
Total Time: 50-55 minutes
Yield: 6-8 servings 1x
Diet: Pescatarian

Print Recipe

Description

Indulge in the delicate and sophisticated flavors of Crab and Tarragon Tart, featuring sweet, tender crab meat combined with aromatic fresh tarragon in a buttery, flaky puff pastry crust. This elegant yet simple appetizer is perfect for entertaining, offering a balanced blend of rich and bright flavors that is both special and accessible.

Instructions

Prepare the Puff Pastry Base: Thaw the puff pastry according to package instructions. Roll it out lightly on a floured surface, then fit it into a tart pan, trimming the edges neatly. Chill the crust to help it hold its shape during baking.
Sauté Shallots and Infuse Butter: In a small pan, melt butter over medium heat. Add the finely minced shallots and cook gently until soft and translucent, releasing subtle sweetness that complements the crab.
Mix the Filling: In a mixing bowl, combine the sautéed shallots, fresh crab meat, chopped tarragon leaves, crème fraîche, eggs, lemon zest and juice, salt, and pepper. Fold gently to keep the crab lumps intact without overmixing.
Assemble and Bake: Pour the filling evenly into the chilled puff pastry shell, spreading carefully. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes until the filling is set and the crust is golden brown and crisp.
Let It Rest: Allow the tart to cool slightly before slicing. Resting firms up the filling and makes serving neat and enjoyable.