Agar dissolves into simmering apple juice with rice syrup, maple syrup, and a sunny pinch of turmeric; a kuzu slurry then thickens the filling from cloudy to clear before lemon juice and zest sharpen it.
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In 2 1/2 quart pot, agar in apple juice until agar is completely dissolved.
Add rice syrup, maple syrup, turmeric and pinch of salt.
Combine kuzu slurry with vanilla; add to agar-juice mixture. Cook until kuzu begins to thicken and goes from cloudy to clear.
Add lemon juice and zest.
Pour mixture into shallow bowl or pan and cool completely. Whisk frequently so that it does not 'set up.'
When mixture is cooled, pour into pre- and cooled tart crust.
Refrigerate tart to set filling.
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