Serves: 6
Total Calories: 173

2 cups apple juice
1 1/4 teaspoons agar-agar granules or 2 1/2 teaspoons flakes
1/4 cup lemon juice
3 tablespoons maple sugar, or organic cane sugar
1 teaspoon lemon zest
1 tablespoon arrowroot powder
1 tablespoon cold water
CRUST
1 1/2 cups teff flour
1/4 cup organic cane sugar
6 tablespoons salted butter softened
1/3 cup water

1. Preheat the oven to 375°F. Lightly grease a 9-inch pie plate with a little butter and set aside.

2. Bring the apple juice and agar to boil in a 1-quart saucepan. Reduce the heat to low and simmer 5 minutes, or until the agar is dissolved. Add the lemon juice, sugar, and zest.

3. Dissolve the arrowroot in the cold water, then add to the simmering mixture. Turn off the heat, and let sit.

4. To make the pie crust, place all of the crust ingredients in a food processor and blend to form a moist dough.

5. Press the dough over the bottom and sides of the pie plate with your fingers. Poke holes in the dough with a fork, then bake for 10 minutes, or until a bit puffed ( it will become crisp as it cools). Do not overbake!

6. Pour the filling into the baked crust, and let cool about 4 hours on the counter or 2 hours in the refrigerator. (If placing the tart in the refrigerator, allow it to cool about 30 minutes first.) Cut into wedges and serve.

FYI . . .
You can use the cookie dough from any recipe in this chapter for a pie crust. And you can use any pie crust dough to make cookies!

Nutritional Facts:

Serves: 6
Total Calories: 173
Calories from Fat: 100

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Desserts
Hot Fudge
Dark Chocolate Cake
Banana-Chocolate Chip Cake
Shortbread Cake
Maple Cranberry Pecan Cake
Orange Ginger Cake
Raspberry Almond Fruit Crisp
Cranberry-Pecan Crisp
Blueberry Crumb Pie
Apple-Blackberry Crumb Pie
Vegan Chocolate Mousse Pie
Lemon Tart
Pumpkin-Pecan Pie
Pumpkin-Date Pie
Ginger Lover's Cookies
Honey Ginger Cookies
Peanut-Butter Chocolate Chip Cookies
Mocha Chocolate Chunk Cookies
Strawberry Cashew Cream