Prepared by Robin & Cynde, May 2004 - Strawberries, apples, cherries, apricots, blueberries, or other fruit work well For variation or milder effect substitute SQUASH for the fruit and you may add a small amount of rice syrup for a sweeter taste.

----- Bottom Layer Of Tart -----	2 Tsp Agar Agar Flakes
¾ Cup Couscous	3-4 Tbl Kuzu Root Starch
1 ½ Cups Apple Juice	2 Cups Fresh Fruit Diced Or Thinly
Pinch Sea Salt	-Sliced, Or 10-12 Oz. Pkg Frozen
------ Topping ------	-Fruit
1 ½ Cups Apple Juice	Pinch Sea Salt
½ Cup Water

Use a 10" tart pan or other glass cake pan or baking dish. Wash the couscous in a very fine mesh strainer or a strainer lined with cheesecloth (to keep the couscous from falling through.) Bring apple juice with salt to a boil. Add couscous. Cover and reduce heat to low. Cook for 10 -15 min. Spoon couscous into the tart pan or baking dish, gently pat couscous down with your wet hand. FRUIT TOPPING: Bring apple juice, water, salt and agar agar to a boil, stirring constantly. When agar is dissolved, lower the heat and cook 2-3 min. Add the fruit. Dilute kuzu in a small amount of COLD water. Slowly add kuzu to fruit, stirring constantly until clear. Remove from heat. When mixture is cooled, pour over the couscous bottom layer. Place the tart in a cool place or refrigerate and let set until the fruit topping gels. Both layers of the tart should be firm. Slice and serve when totally set.