June is the month of sun and the spring solstice. It is also the month we hand pick our first raspberries from the organic plants on the estate: the raspberry feast begins!

Early in the morning, while these soft and delicious fruits are still cool from the dew, we pick large quantities to bake with or juice, for our guests for breakfast. We also use this fruit to make our raspberry extra-jam: 100 grams of jam contains over 170 grams of sweet and juicy raspberries.

Ingredients (for one 24cm diameter tart)

120 g butter

70 g icing sugar

one egg

a pinch of salt

200g flour

zest of one small organic lemon

Vignamaggio raspberry jam

fresh raspberries for decoration


Leave the butter at room temperature until it softens, and then stir it well with a spatula. In a mixer, cream the softened butter and icing sugar with the paddle attachment. Add the egg beaten with the salt, the flour and the lemon zest. Mix until a smooth ball is formed. On a floured surface, flatten the ball into a round disc, wrap it in cling wrap and let it rest in the fridge for a day. The next day, roll the dough out to a thickness of 0,5cm. Lay it into a buttered and floured pie dish and trim the edges. Bake the pastry shell (pricked with a fork) at 180 degrees for 20 minutes.

Now fill the baked shell with Vignamaggio’s raspberry jam and bake for another 15/20 minutes. Once it is cool, decorate it with fresh raspberries and dust with icing sugar.