Crab and Artichoke Tarts

10 ounces lump crabmeat

6 ounces canned artichoke hearts, drained and chopped

1 red bell pepper, finely chopped

¼ cup cream cheese, softened

¼ cup grated Parmesan cheese

3 green onions, finely chopped

3 tablespoons all-purpose flour

1 pinch garlic powder, or to taste

ground black pepper to taste

8 (4 inch) frozen tart shells, thawed

Preheat oven to 325 degrees F (165 degrees C).

Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl.

Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet.

Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour.