The Art of French Pastry

Juice always raises a red
flag for pastry chefs
because it can make the
tart crust soggy. The
amount will vary with the
season and the fruit. Since
we are all about control,
we use the slurry because
it binds the juice and
prevents it from ruining
our tart or pie. Otherwise,
the tart won’t set properly
and the juice may ooze