Tart Cherry Mustard Recipes

Steps:

• Center a rack in the oven and preheat the oven to 425 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
• Cut the carrots and leeks into slender bâtons or sticks: First cut the carrots lengthwise in half, then place the halves cut side down on the cutting board and cut crosswise in half or cut into chunks about 3 inches long. Cut the pieces into 1/ 8- to 1/4-inch-thick matchsticks. If your carrots were fat and you think your matchsticks don't look svelte enough, cut them lengthwise in half. Cut the leeks in the same way.
• Fit a steamer basket into a saucepan. Pour in enough water to come almost up to the steamer, cover, and bring to a boil. Drop the carrots, leeks, and 1 rosemary sprig into the basket, cover, and steam until the vegetables are tender enough to be pierced easily with the tip of a knife, 10 to 15 minutes. Drain the vegetables and pat them dry; discard the rosemary sprig.
• In a medium bowl, whisk the eggs together with the crème fraîche or heavy cream. Add the mustards, season with salt and white pepper - mustard has a tendency to be salty, so proceed accordingly - and whisk to blend. Taste and see if you want to add a little more of one or the other mustards.
• Put the tart pan on the lined baking sheet and pour the filling into the crust. Arrange the vegetables over the filling - they can go in any which way, but they're attractive arranged in spokes coming out from the center of the tart. Top with the remaining rosemary sprig and give the vegetables a sprinkling of salt and a couple of turns of the pepper mill.
• Bake the tart for about 30 minutes, or until it is uniformly puffed and lightly browned here and there and a knife inserted into the center of the custard comes out clean. Transfer the tart to a cooling rack and let it rest for 5 minutes before removing the sides of the pan.
• Serve hot, warm, or at room temperature (or lightly chilled).

Steps:

• Preheat oven to 375°. Place cherries in an ungreased 9-in. pie plate. Sprinkle with sugar. In a small bowl, combine the flour, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over cherries. , Bake, uncovered, until top is bubbly, 30-40 minutes. Serve warm.

Steps:

• Combine all the ingredients except the cranberries in a metal bowl or the top of a double boler and cook over simmering water, whisking continuously, but gently until thickened and smooth, about 20 minutes; a whisk drawn through the mustard should leave a line. Do not whisk too vigorously or it will become frothy. Remove from heat and add the cranberries. Taste and adjust the seasoning.
• Refrigerate, covered, until chilled.

Steps:

• 1. Combine all the ingredients except the cherries in a metal bowl or the top of a double boiler and cook over simmering water, whisking continuously, but gently until thickened and smooth, about 15 minutes; a whisk through the mustard should leave a line. Do not whisk too vigorously, or it will become frothy. Remove from heat and add the cherries. Taste and adjust the seasoning. 2. Refrigerate, covered, until chilled.