Rose Street Patisserie Apple Tart
John Kraus is one of the best pastry chefs in the world, and he just opened his second bakery, Rose Street Patisserie in Linden Hills back in May.
He describes it as “similar but different” than his lauded Patisserie 46 in south Minneapolis.
Today’s recipe is for their Apple Tart - similar to pie - but so much better! The different textures of this tart will satisfy everyone with the combination of apple custard and sauteed apples in a very different pie crust. Perfect for the holidays as well.
Apple Custard Mix
AP flour 2.6 oz
melted butter 12.4oz
rum 1 oz
salt 1 pinch
vanilla 1/2 bean
whisk the eggs and sugar together add the sifted AP flour whisk in melted butter
sweet tango apples 1 lb
butter 3 oz
brown sugar 4 oz
cinnamon, nutmeg,ground cloves, desired amount
melted butter in sauté pan and diced apples and brown sugar cook until tender
butter 1 lb
brown sugar 8 oz
AP flour 1.4 lb
sliced almonds 8 oz
in a mixer combine the brown sugar AP flour add the softened butter mix until sandy add the sliced almonds
Ap flour 2.2 lb
egg yolks 1.4oz
sugar 2 oz
in a mixer combine flour salt and butter, mix until sandy add remaining ingredients mix until smooth. wrap and keep in fridge overnight
line tart ring with pie dough blind bake the shell in a 325 convection oven till golden brown once cooled add cool sautéed apples fill to the top with prepared custard mix and top with crumble topping bakes in a 320 degree oven for 1 hour or until custard is set.