Crab Tarragon Tart: A Delicious Recipe & Baking Guide

Crab Tarragon Tart: Prepare to be transported to a world of delicate flavors and elegant simplicity with this exquisite recipe. Imagine a buttery, flaky crust cradling a creamy, savory filling bursting with sweet crab meat and the subtle anise notes of fresh tarragon. This isn’t just a tart; it’s an experience!

While the exact origins of the Crab Tarragon Tart are somewhat shrouded in culinary mystery, similar savory tarts have graced tables across Europe for centuries. The combination of seafood and herbs, baked in a pastry shell, speaks to a tradition of resourceful cooking and celebrating the bounty of the sea. Tarragon, with its distinctive flavor profile, elevates the humble crab to something truly special.

What makes this Crab Tarragon Tart so irresistible? It’s the perfect balance of textures and tastes. The crisp, buttery crust gives way to a luxuriously smooth and creamy filling. The sweetness of the crab is beautifully complemented by the herbaceous tarragon, creating a symphony of flavors that dance on your palate. It’s sophisticated enough for a dinner party, yet simple enough to enjoy for a weekend brunch. Plus, it can be prepared ahead of time, making it a stress-free option for entertaining. Trust me, once you try this tart, it will become a new favorite!

this Recipe

Ingredients:

• For the Crust:
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 1/4 cup ice water, plus more if needed
• For the Crab Filling:
• 1 pound jumbo lump crab meat, picked over for shells
• 1/2 cup mayonnaise
• 1/4 cup finely chopped fresh tarragon
• 2 tablespoons Dijon mustard
• 1 tablespoon lemon juice
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 1 clove garlic, minced
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• For the Egg Wash:
• 1 large egg
• 1 tablespoon milk or water

Preparing the Crust:

Okay, let’s start with the crust. This is the foundation of our delicious tart, so we want to get it right. Don’t be intimidated; it’s easier than you think!

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the crust.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter – that’s what creates those flaky layers!
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Be careful not to overmix! You want just enough water to bring the dough together into a shaggy mass. The amount of water needed can vary depending on the humidity, so start with 1/4 cup and add more, a teaspoon at a time, if necessary.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently gather it into a disc. Don’t knead it! Overworking the dough will result in a tough crust.
5. Chill the Dough: Wrap the dough disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking. Chilling the butter also helps create those flaky layers.

Preparing the Crab Filling:

While the crust is chilling, let’s get that amazing crab filling ready. This is where the magic happens!

1. Prepare the Crab Meat: Gently pick through the crab meat to remove any shells or cartilage. We want pure, delicious crab flavor!
2. Combine Ingredients: In a medium bowl, combine the mayonnaise, tarragon, Dijon mustard, lemon juice, celery, red onion, minced garlic, and cayenne pepper (if using). Mix well to combine.
3. Gently Fold in Crab Meat: Add the crab meat to the mayonnaise mixture and gently fold it in until just combined. Be careful not to overmix, as this can break up the delicate crab meat. We want to keep those beautiful lumps intact!
4. Season to Taste: Season the crab filling with salt and freshly ground black pepper to taste. Remember that crab meat can be naturally salty, so start with a small amount of salt and adjust as needed.
5. Chill the Filling: Cover the bowl with plastic wrap and refrigerate the crab filling until ready to use. This allows the flavors to meld together and helps the filling firm up slightly, making it easier to spread in the tart shell.

Assembling and Baking the Tart:

Now for the fun part – putting it all together and baking our masterpiece!

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a circle that is about 12 inches in diameter. The dough should be about 1/8 inch thick.
3. Transfer to Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan.
4. Trim Excess Dough: Trim any excess dough from the edges of the tart pan. You can use a rolling pin to roll over the top of the pan, or simply trim it with a knife.
5. Dock the Crust: Use a fork to prick the bottom of the tart crust all over. This prevents the crust from puffing up during baking.
6. Blind Bake the Crust: Line the tart crust with parchment paper and fill it with pie weights or dried beans. This will help the crust maintain its shape during baking. Bake for 15 minutes.
7. Remove Weights and Parchment: Carefully remove the parchment paper and pie weights or dried beans.
8. Continue Baking: Return the crust to the oven and bake for another 5-10 minutes, or until it is lightly golden brown. Watch it carefully to prevent it from burning.
9. Cool the Crust: Remove the tart crust from the oven and let it cool completely on a wire rack.
10. Prepare Egg Wash: While the crust is cooling, prepare the egg wash by whisking together the egg and milk or water in a small bowl.
11. Brush with Egg Wash: Once the crust is cooled, brush the bottom and sides with the egg wash. This will give it a nice shine and help seal the crust.
12. Fill with Crab Filling: Spread the chilled crab filling evenly over the bottom of the baked tart crust.
13. Bake the Tart: Bake the tart in the preheated oven for 15-20 minutes, or until the filling is heated through and lightly golden brown on top.
14. Cool Slightly: Remove the tart from the oven and let it cool slightly on a wire rack before serving.
15. Serve and Enjoy: Carefully remove the tart from the tart pan and slice into wedges. Serve warm or at room temperature. Garnish with extra fresh tarragon, if desired. Enjoy!

Tips for Success:

• Keep the Butter Cold: This is crucial for a flaky crust. Use cold butter and ice water, and work quickly to prevent the butter from melting.
• Don’t Overmix: Overmixing the dough will develop the gluten, resulting in a tough crust. Mix just until the dough comes together.
• Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up, resulting in a tender and flaky crust.
• Use High-Quality Crab Meat: The quality of the crab meat will greatly affect the flavor of the tart. Use jumbo lump crab meat for the best flavor and texture.
• Don’t Overbake: Overbaking the tart can dry out the crab filling. Bake just until the filling is heated through and lightly golden brown on top.

Variations:

• Add Cheese: Sprinkle shredded Gruyere or Parmesan cheese over the crab filling before baking for a richer flavor.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the crab filling for a little heat.
• Use Different Herbs: Substitute other fresh herbs, such as chives or parsley, for the tarragon.
• Make Mini Tarts: Use mini tart pans to make individual crab tarts.

This Crab Tarragon Tart is perfect for a special occasion, a light lunch, or a sophisticated appetizer. The combination of the flaky crust, the creamy crab filling, and the fresh tarragon is simply irresistible. I hope you enjoy making and eating this delicious tart as much as I do!

Conclusion:

So there you have it! This Crab Tarragon Tart is truly a showstopper, and I genuinely believe it’s a recipe you absolutely must try. The delicate sweetness of the crab, perfectly balanced by the herbaceous tarragon and the rich, flaky crust, creates a symphony of flavors that will tantalize your taste buds. It’s elegant enough for a special occasion, yet simple enough to whip up for a delightful weekend brunch.

Why is this tart a must-try? Beyond the incredible taste, it’s surprisingly versatile. It’s a fantastic way to impress guests without spending hours in the kitchen. The recipe is straightforward, and the results are consistently impressive. Plus, the combination of textures – the creamy filling against the crisp pastry – is simply divine. I’ve made this tart countless times, and it’s always a crowd-pleaser.

But the best part? You can easily adapt it to your own preferences!

Serving Suggestions and Variations

For a light lunch, serve a slice of the Crab Tarragon Tart with a simple green salad dressed with a lemon vinaigrette. The acidity of the lemon cuts through the richness of the tart beautifully. Alternatively, you could offer it as an appetizer at your next dinner party. Cut it into smaller squares and arrange them artfully on a platter.

Want to add a little extra something? Consider these variations:

* **Spice it up:** Add a pinch of red pepper flakes to the crab mixture for a subtle kick.
* **Cheese, please!:** A sprinkle of Gruyère or Parmesan cheese on top before baking adds a nutty, savory note.
* **Vegetable boost:** Incorporate some finely chopped asparagus or zucchini into the filling for added texture and nutrients.
* **Lemon zest:** A touch of lemon zest brightens the flavors even further.
* **Different herbs:** While tarragon is the star, you could experiment with other herbs like chives or dill. Just be mindful of the flavor profiles and use them sparingly.
* **Individual tarts:** For a more elegant presentation, bake the filling in individual tartlet shells.

I’ve even tried using a gluten-free crust with great success, making it a perfect option for those with dietary restrictions. The possibilities are endless!

I truly hope you’ll give this recipe a try. It’s one of my absolute favorites, and I’m confident it will become one of yours too. Don’t be intimidated by the “tart” label; it’s much easier to make than you might think.

Once you’ve made your own Crab Tarragon Tart, I’d absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Share your photos and stories in the comments below. I’m always eager to learn from your culinary adventures and see how you’ve made this recipe your own. Happy baking!