This classic apple tart is a joy to look at, as well as to eat.

1 large tart

Ingredients:
Pie Crust:
150g (1 small bowl) white or brown soft flour
1 tsp (6g) baking powder
A small pinch of sea salt
3 tbsp (25ml) Clearspring Sesame or Sunflower Oil
2 tbsp (60g) Clearspring Malt Syrup
4 tbsp (75g) Clearspring Amazake
Filling:
½ jar (185g) Clearspring Amazake
185ml (1/2 jar) water
A pinch of sea salt
1 tbsp (4g) Clearspring Agar flakes
1 tsp (6g) Clearspring kuzu
Fruit Topping:
500g apples
50ml concentrated apple juice
150ml water
A pinch of sea salt
A small handful of currants (optional), washed and soaked
Glaze:
150ml (1 small bowl) water, or juice remaining from cooking the apples
1 tbsp (30g) Clearspring Malt Syrup
A pinch of sea salt
1 tbsp (4g) Clearspring Agar Flakes
1 tsp (6g) Clearspring Kuzu

Method:
Pie Crust:
1. Mix the flour, baking powder and salt, then rub in the oil.

2. Add the malt syrup and just enough amazake to make a pliable dough.

3. Roll it out into a thin sheet, place in an oiled flan dish and make some holes in the bottom with a fork.

4. Bake in the oven for 20 minutes at 175 °C (gas mark 5).

Filling:
1. Add the amazake, water, salt and agar flakes to a saucepan and bring to a boil while stirring.

2. Lower the flame until the agar flakes have dissolved (about 5 minutes).

3. Dissolve the kuzu in a small amount of cold water, add to the hot liquid and stir until thick.

4. Spread this filling on the bottom of the cooked and cooled pie crust.

Fruit Topping:
1. Cut the apples into pieces.

2. Bring the water, concentrated apple juice and salt to a boil.

3. Blanch the apple pieces in this liquid for 1 or 2 minutes, then remove and arrange on the filling.

4. Scatter the washed and soaked currants on top (optional).

Glaze:
1. Bring the malt syrup, water, salt and agar flakes to a boil whilst stirring.

2. Lower the flame until the agar flakes have dissolved (about 5 minutes).

3. Dissolve the kuzu in a small amount of cold water, add to the hot liquid and stir until thick.

4. Pour this glaze over the fruit topping.

Recipe by Ryorido