<http://schema.org/recipeInstructions>
" Butter a 9-inch tart pan with a removable bottom. In a food processor, pulse the flour with a pinch of salt and the butter until the mixture resembles coarse meal. Add the cream and pulse until the dough nearly comes together. Turn the dough out onto a floured work surface and knead a few times. Cover and refrigerate for at least 30 minutes or overnight. Preheat the oven to 325 degrees F. Roll out the dough to a 14-inch round. Press the round into the tart pan; trim off any excess. Mound the tomatoes in the shell. Bake for about 1 hour and 40 minutes, until the dough is evenly browned. Let cool. Season with salt, garnish with the basil, and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a11201/cherry-tomato-tart-basil-recipe-fw0410/>