1.   The top crust and the bottom crust.

2.   Before baking, cut about eight small slits in the top crust with the tip of a knife, making a symmetrical design if you like.

3.   But the next time I prepare the tart, I might freeze the dough for the top crust and shred it, instead of rolling it out.

4.   But when I cut them out of the pan, the top crust always cracks and tears.

5.   Cover with top crust.

6.   Crimp edges to seal and pierce top crust with fork.

7.   Cut small slits near the center of the top crust for vents.

8.   Cut several slashes in top crust to release steam.

9.   Cut slits in top crust.

10.   Cut vents into top crust.