Pears poached in white grape juice fan out over a layer of raspberry jam in a cornmeal crust, then set beneath a glossy glaze of agar and kuzu simmered in the reserved poaching liquid.
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pears in grape juice until fork tender. Transfer pears to plate and chill; reserve liquid.
In 2 1/2 quart pot, 1 1/2 cups liquid with agar flakes until agar is dissolved. Stir in kuzu slurry and cook, stirring gently, until mixture turns clear. Remove from heat, cover with lid, and set aside.
Spread layer of raspberry jam in bottom of prepared crust. Arrange sliced or fanned pears on top of jam. Top with glaze. Chill until set (about 20 minutes ).
In blender, puree raspberries and maple syrup. Strain out seeds and pour into squeeze bottles. Serve with tart.
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