Cranberries simmer with maple syrup and currants until every berry pops, then set glossy with agar and a kuzu-orange slurry before being poured with walnuts into a blind-baked tart shell and chilled until sliceable.
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In 1-gallon pot, mix cranberries, maple syrup, and currants. Bring mixture to , reduce to , and cook until all cranberries have popped.
In 2 1/2 quart pot, bring apple juice and agar to . Reduce heat and cook until agar is dissolved. Stir into cranberry mixture.
Mix together kuzu/orange juice slurry and orange zest. Stir kuzu slurry into cranberry mixture and cook until mixture is clear. Remove from heat and add walnuts. Chill to cool.
Spoon filling into tart shell and chill to set.
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