APPLE CRUMB TART
Ruth Chris Steak House Copycat Recipe
Makes 4 individual servings or one large tart
Ice cream for serving
Fresh mint sprigs for garnish
1 sheet pastry dough, such as Pillsbury
Apple Crumb Filling:
2 pounds apples, peeled and cored
1 tablespoon salted butter, softened
3/4 pound sugar
3 tablespoons cinnamon
1/2 ounce vanilla extract
1-1/2 ounces cornstarch
1 fluid ounce cold water
3/4 pound each: cubed butter, softened and sugar
1 pound all purpose flour
For topping, with electric mixer combine sugar and flour, 3 minutes. With mixer running, slowly add butter until mixture looks like popcorn crumbles. Undermixed topping will be dry and powdery. Overmixed will turn into one giant clump.
For filling, put butter into stockpot and melt on medium heat. Add sugar, cinnamon and vanilla. Stir until sugar is dissolved, 5 minutes. Put apples into pot. Cook 5 minutes, stirring every couple of minutes. Mix cornstarch and cold water. Slowly add to apples. Cook 8 more minutes, stirring well. Remove from heat and place into a container that can sit in an ice bath to cool.
Heat oven to 325 degrees. Put 41/2-inch mini springform pan on parchment lined sheet pan and spray well with cooking spray. Place pastry dough into pan and form into crust. Place 1 heaping cup apple crumb filling into pan. Bake 25 minutes. Remove from oven and top with 1 tablespoon apple crumb topping, spreading it evenly over surface. Bake 15 more minutes. Crumb topping should be golden brown, and the filling should be bubbling. Let cool 1 hour.
Warm apple crumb to reach internal temperature of 140 degrees. Microwave does this quickly. Drizzle hot caramel sauce on top. Add tablespoon of vanilla ice cream in center. Garnish with mint.
Recipe note: You will have enough topping for 13 individual servings or 3 large 9-inch pies. Freeze the excess for other uses, such as cake, muffin and quick-bread toppings.