Ruth's Chris Steak House is an international chain of upscale restaurants. Various listings have placed Ruth's Chris among the best restaurants in the United States. The company runs Ruth's Chris Steak Houses in close to 70 locations, including four in Mexico and two in Taiwan. About half of the restaurants are run as franchises, and the company directly operates the others. Each restaurant has a unique decor, but all are similar in their menus, which feature corn fed Midwestern beef steaks. Though other dishes are on the menu, steaks account for almost 90 percent of sales. Ruth's Chris beef is dry aged in Chicago and then shipped twice weekly in large cuts to the restaurants. The steaks are cut into smaller portions at each restaurant, and cooked by a special process using a broiler heated to about 1,800 degrees Fahrenheit. This cooking method is consistent throughout the chain. The company is privately held by founder Ruth Fertel and her two sons.




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
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.

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