A special apple variety makes this tart extra delicious

Pick up an extra flavorful apple for this tart recipe.

You know about Gala, Fuji, Honeycrisp and Cosmic Crisp. But this tart calls for a boutique apple variety called a Kiku Apple.

Chef Jeff Jackson shared the recipe.

Kiku Apple Tart

INGREDIENTS

• 1 sheet puff pastry, thawed
• 2 Kiku apples thinly sliced
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla bean paste (or vanilla extract)
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• 1 egg, beaten (for egg wash)
• 2 tablespoons apricot jam
• 1 tablespoon water

METHOD

1. Preheat the oven to 400°F.
2. Place the puff pastry sheet on a parchment-lined baking sheet.
3. Using a knife, lightly score a border about ½ inch from the edge of the pastry. Be careful not to cut all the way through.
4. In a mixing bowl, combine the sliced apples, lemon zest, lemon juice and vanilla bean paste. Toss until the apples are evenly coated.
5. Arrange the apple slices inside the scored border, slightly overlapping them in rows.
6. Mix the brown sugar and cinnamon together and sprinkle evenly over the apples.
7. Drizzle the top with melted butter.
8. Brush the outer border of the pastry with the beaten egg wash.
9. Bake for about 20 minutes, or until the pastry is puffed and golden brown and the apples are tender.
10. While the tart cools slightly, stir together the apricot jam and water until smooth.
11. Brush the apricot glaze over the outside pastry edge.
12. Let cool for a few minutes before slicing and serving.
13. Serve warm as is, or pair with a scoop of vanilla ice cream.

This story originally aired on KSL TV and has been reformatted for a digital audience using artificial intelligence.