Fruit & Custard Tart

What You'll Need
Oat & Nut Crust
1 cup rolled oats
1⁄2 cup almonds
1/4 cup light olive oil
1/4 cups brown rice syrup
Filling
1 cup amasake
2 teaspoon kuzu dissolved in 1/4 cup cold water
1 teaspoon pure vanilla extract
Fruit
3-4 cups fresh fruit-i.e.-sliced strawberries, halved grapes, sliced
peaches, pears or apples (tossed with 1 teaspoon lemon juice to prevent
discoloring), blueberries, raspberries
Glaze
1⁄2 cup apricot preserves (unsweetened or fruit-sweetened)
1⁄2 cup brown rice syrup
1/4 cup spring or filtered water
1 teaspoon agar flakes

Instructions
Preheat oven to 350º.
Prepare tart dough by blenderizing oats and almonds into a fine meal (in a
food processor). Mix in corn oil and rice syrup to create a very stiff
dough. With wet hands, press firmly into a pie shell to create an even
covering. Bake for 15 minutes. Set aside.
Prepare the filling by heating amasake thoroughly. Stir in dissolved kuzu
until mixture thickens and starch cooks, about 3 minutes. Stir in vanilla
after removing from heat. Spoon amasake into pie shell evenly. While custard
is still soft and warm, press fresh fruit in an attractive pattern covering
the amasake completely.
Prepare the glaze by heating ingredients over low heat, stirring
constantly, until agar dissolves, roughly 10 minutes. The mixture will
thicken slightly. Brush or spoon over the fruit while very hot. Allow the
tart to set up for about an hour before serving. Makes 8-10 servings.
Note: Pouring the glaze over the fruit while hot, cooks it just enough to
make it slightly tender and bring out the sweetness.