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Special equipment: ten 3-inch tartlet pans, preferably with removable bottoms
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For the crust: Process the rolled oats, almonds and salt in a food processor until finely ground.
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Transfer the mixture to a medium bowl, and stir in the oat flour and brown rice flour.
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Drizzle in the coconut oil, and mix well.
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Add the maple syrup and vanilla, then stir to combine.
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(The dough will be quite wet.)
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Cover the bowl, and set aside for 30 to 60 minutes or until the dough is moist but no longer sticky.
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Preheat the oven to 350 degrees F. Thoroughly oil ten 3-inch tartlet pans, and press the dough evenly into each, trimming excess dough from the edges.
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Prick the bottoms with a fork several times, place the tart pans on a baking sheet and bake until golden and fragrant, 20 to 22 minutes.
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Let cool.
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For the filling: Line a medium strainer with a thin kitchen towel or several layers of cheesecloth, and place it over a medium pot; set aside.
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Blend 2 1/2 cups water and the almonds in a blender until smooth.
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Pour the almond milk through the lined strainer into a pot.
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Gather the edges of the cloth, and gently squeeze out the milk; discard the dry pulp that remains.
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Add the maple syrup, agar flakes and salt to the almond milk, and whisk to combine.
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Bring the mixture to a boil over medium heat, whisking every minute or so.
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Cover the pot, reduce the heat to low and simmer until all the agar is dissolved, about 15 minutes.
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Combine the arrowroot with 1 tablespoon water, and slowly drizzle the mixture into the simmering liquid.
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When the liquid returns to a simmer, remove the pot from the heat and whisk in the vanilla.
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Carefully remove the crusts from the pans.
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Pour 1/4 cup of the warm filling into each tart shell.
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Place the tartlets on a flat tray, set aside until the filling has stopped steaming, then refrigerate for at least 30 minutes or until ready to serve.
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For the topping: Bring the cranberries, orange juice, maple syrup and cinnamon to a boil in a small pot.
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Stir the mixture, cover the pot, reduce the heat to low and simmer for until the cranberries are soft, 5 minutes.
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Dissolve the arrowroot in 2 teaspoons water, and slowly drizzle the arrowroot mixture into the cranberry mixture.
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Remove the pan from the heat once the mixture has returned to a simmer.
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Let cool.
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Top each tartlet with a spoonful of the cranberry mixture, and serve.
