<http://schema.org/recipeInstructions>
" Preheat oven to 400 degrees F. On lightly floured surface, unfold puff-pastry sheet. Cut pastry along a fold line to remove 1 strip (about 9 inches by 3 inches); set aside. With floured rolling pin, roll remaining larger pastry piece into about 14-inch by 8-inch rectangle; transfer to large cookie sheet. With sharp knife, trim pastry to make straight edges. On floured surface, roll pastry strip into 16-inch by 3-inch rectangle; fold in half to form 8-inch by 3-inch rectangle, then cut lengthwise into 3 equal strips. Unfold strips. Moisten edges of pastry on cookie sheet with finger dipped in water. Place 1 pastry strip on dampened edge of each long side of rectangle; trim to fit. Cut remaining pastry strip crosswise in half and place each along short sides of rectangle, overlapping strips on long sides. With rolling pin, lightly roll over dough to seal edges. With fork, prick dough rectangle (inside of strips) at 1/4-inch intervals to prevent puffing during baking. Bake tart shell 13 to 15 minutes or until lightly browned. (If center of pastry puffs up, open oven and press down with back of spoon after 7 minutes baking.) Remove pastry from cookie sheet; cool on wire rack. Meanwhile, in small bowl, with spoon or fork, mix cream cheese, heavy cream, sugar, and 1 tablespoon liqueur until smooth (some small lumps of cream cheese may remain). Spread cream-cheese filling into cooled pastry shell. Arrange a row of grape halves on filling down 1 long side of tart, then a row of kiwifruit slices, then a row of strawberry halves. Repeat rows with remaining fruit (you may have a few pieces of fruit left over). Stir remaining 1 teaspoon liqueur into apricot jam. Brush jam mixture over fruit. If not serving tart right away, cover and refrigerate up to 8 hours."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4322/french-fruit-tart-381/>