an image of a strawberry tart

Strawberry, Orange & Cinnamon Tart

Recipe cooking time
1 large tart, serves 8-10


  1. Preheat the oven to 180°C. Butter a 23cm x 2 1⁄2cm loose-bottomed tart tin.

  2. To make the pastry, sieve the flour and icing sugar into a bowl.

  3. Add the diced butter and rub it in with our fingertips until the mixture resembles breadcrumbs.

  4. Beat the egg with the water and add sufficient to the flour until it forms a firm dough.

  5. Wrap in cling film and refrigerate for 30 minutes to let the dough rest before rolling.

  6. Flour a work surface and roll out the pastry slightly bigger than the tin.

  7. Line the tin with the pastry and prick the base with a fork.

  8. Place in the fridge to rest for approximately 10 minutes.

  9. Remove from the fridge, line with parchment paper and fill with baking beans.

  10. Place in the preheated oven for 10–15 minutes, until fully baked. Set aside.

  11. To assemble the tart, whip the cream cheese, orange juice, orange zest, cinnamon and Avonmore Fresh Cream together until smooth then spoon into the cooked pastry shell. 

  12. Then add a layer of the raspberry jam followed by the Avonmore Freshly Whipped Cream and starting on the outside, arrange the strawberry slices in a circle, continuing to the centre of the tart.

  13. Melt the jam in the microwave for about 15 seconds (adding a tsp or two of water if it’s too thick), then with a pastry brush, brush the jam over the strawberries.

  14. Decorate with mint and serve.


For the pastry:
  • 225g plain flour
  • 110g cold butter, diced
  • 2 tbsp icing sugar
  • 1 egg
  • 1 tbsp cold water (use if dough is a little dry)
For the topping
  • 750g fresh strawberries, hulled and sliced
  • 2 tbsp strawberry or raspberry jam
For the fillings
  • 150g cream cheese
  • 100ml Avonmore Fresh Cream
  • 2 tsp icing sugar
  • Juice of ½ & zest of 1 orange
  • ½ ground cinnamon
  • 5 tbsp raspberry jam
  • 350ml Avonmore Freshly Whipped Cream
  • Mint for decoration, optional

strawberry tart

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