Save extra crumble for topping breakfast quick-breads or rolls.
RUTH CHRIS APPLE CRUMBLE TART
Apple Filling: melt butter on med. Add sugar, cinnamon, vanilla. Stir/dissolve sugar. Add apples. Cook/stir 5 min. Add cornstarch/cold water slurry. Cook/stir 8 min. Offheat, cool in an ice bath.
FILLING ING 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
CRUMBLE TOPPING mix 3/4 lb sugar, lb flour. Slowly add 3/4 lb butter cubes; work into popcorn-size crumbles. Undermixed topping will be powdery; overmixed will be one big clump.
ASSEMBLY Put 4 mini-springform pans on parchment-lined pan and spray; add/press in pie dough to form crust. Add heaping cup apple filling. Bake 325 deg 25 min. Remove to counter. Top w/ tb crumb topping. Bake 15 min. Topping will be golden and filling bubbly. Let cool 1 hour.
FINAL Warm tart in microwave to reach internal 140 deg. Add scoops vanilla ice cream. SERVE drizzled w/ caramel sauce, mint sprig garnish.