<http://schema.org/recipeInstructions>
" Heat oven to 375\u00BAF. You&amp;#039;ll need a large baking sheet. Roll out pastry on lightly floured surface with floured rolling pin to 12 x 9-in. rectangle. Cut in half lengthwise. Place one piece on baking sheet; spread with marmalade, leaving a 1/2-in. border, and sprinkle with chocolate. Fold second piece in half lengthwise. Cut slits through fold at 1/2-in. intervals to 1/2 in. from edge; unfold. Moisten edges of pastry on baking sheet with water. Top with the slit piece; gently press edges to seal top to bottom. Lightly brush top with beaten egg white; sprinkle with hazelnuts and sugar. Bake 25 minutes until pastry is puffed and golden. Cool 5 minutes; remove to rack to cool slightly. Store at room temperature, loosely covered, up to 1 day."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10354/orange-chocolate-nut-tart-121550/?src=shelter_footer>