<http://schema.org/recipeInstructions>
" Prepare and bake Crumb Crust as recipe directs for 9-inch tart pan with removable bottom using gingersnap cookies; cool. In 3-quart saucepan, stir sugar, cornstarch, salt, and 1/3 cup cold water until blended. Add plum wedges, stirring to coat evenly. Heat plum mixture to boiling over medium-high heat; boil 2 minutes, stirring. Remove saucepan from heat. Spoon hot plum mixture into cooled crust. Refrigerate until well chilled, about 3 hours. Sprinkle with crumbled gingersnap cookies just before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5256/summer-plum-tart-1652/?src=shelter_footer>