Pecans are ground to a fine meal with gluten-free flour and maple crystals for a toasty pressed crust, ready to cradle blueberries and raspberries under an agar-and-kuzu-set fruit glaze.
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Preheat oven to 350°F. Oil 9-inch tart pan or use 5-6 four-inch, non-stick paper tart pans.
In food processor, grind pecans to fine meal with flour, maple crystals, powder, and salt.
In separate small bowl, whisk together oil and maple syrup.
Add oil and syrup to dry ingredients in processor. Pulse lightly until dough comes together.
Press crust mixture into tart pan(s). Refrigerate 15-20 minutes , then 20-25 minutes . Let cool completely.
In small pot, agar flakes in apple juice until agar completely dissolves. Add kuzu/juice slurry. Whisk until mixture thickens. Add maple syrup, pinch of salt, and berries.
Cook 6-8 minutes . Remove from heat and let mixture cool partially. Pour filling into cooled crust.
Let set completely. Garnish with mint before serving. There may be filling left over. Puree in food processor to make pudding.
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