<http://schema.org/recipeInstructions>
" Thaw puff-pastry sheet as label directs. Preheat oven to 375 degrees F. In cup with fork, beat egg. Unfold pastry sheet and place on lightly floured large cookie sheet. Roll pastry to about a 14-inch square (don&amp;#039;t worry if square is slightly irregular). Brush 2-inch-wide strip of beaten egg on pastry edge. Fold edge toward center to make a 1-inch-wide border. Brush border with beaten egg; sprinkle border with 1 tablespoon sugar. Prick pastry inside border many times with fork to prevent puffing during baking. Bake tart shell 20 minutes or until golden, pricking again with fork after 5 minutes if center begins to puff. With pancake turner, carefully slide tart shell onto wire rack; cool completely. In small saucepan over low heat, heat chocolate until melted, stirring frequently. Brush melted chocolate onto cooled tart shell inside border; let cool until firm. In small bowl with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. In a large bowl, prepare pudding and pie filling as label directs but use only 1 1/4 cups milk and add vanilla or almond extract; fold in whipped cream. Spread pudding mixture over cooled chocolate in tart shell. Remove hulls from strawberries; cut each in half or into quarters if large; arrange on pudding mixture. Sprinkle tart with almonds. In small saucepan over low heat, heat apricot preserves until melted; carefully brush apricot preserves over strawberries. Refrigerate if not serving right away."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5113/strawberry-tart-1533/>