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Crab Tarts with Saison Béarnaise Sauce

Ingredients
  

For the tarts:

  • 1 sheet puff pastry
  • 2 tablespoons olive oil
  • 8 oz lump crabmeat
  • 1 ear of corn grilled or roasted, kernels cut off
  • ½ of 1 large red bell pepper small chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons minced green onions plus additional for garnish
  • ½ teaspoon salt
  • ½ teaspoon pepper

For the sauce:

  • ¼ cup minced shallots
  • ¼ cup white wine vinegar
  • ¼ cup pilsner or wheat beer
  • 2 tablespoons chopped fresh tarragon
  • 3 large egg yolks
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup unsalted butter

Instructions
 

  • Preheat oven to 400°F.
  • Roll the puff pastry out on a lightly floured surface. Cut into 12 circles, each about 3 inches across.
  • Add to a baking sheet covered with parchment paper. Brush with olive oil, pierce all over with a fork.
  • Bake for 12-15 minutes or until golden brown. Remove from oven. While still warm, use the back of a small, round, spoon (like a tablespoon) to press the center in to create a hole.
  • In a bowl stir together the crab, bell pepper, corn kernels, lemon juice, green onions, salt and pepper.
  • Plate the tart crusts, fill with the crab mixture.
  • In a small pot stir together the shallots, vinegar, beer, and tarragon. Bring to a boil, cooking until reduced by half, about 8 minutes, remove from heat and allow to cool slightly.
  • In small food processor or blender, add the yolks, salt, and pepper. While the processor is running, slowly add the vinegar reduction and melted butter, process until thickened (if you’re having a hard time getting the sauce to thicken, add to a sauce pan, heat slightly until thickened).
  • Drizzle the tarts with Bearnaise sauce, sprinkle with green onions, serve.

Notes

*To make ahead: make the tart crust, store in an airtight container. Make filing, store in a separate container. Make the sauce, store in an airtight container. To serve: reheat the sauce in the top of a double boiler, add 1 tablespoon beer, whisk until warmed. Plate the tarts, fill with crab mixture, top with sauce and serve!