Nectarine, Apricot, Jam and Ricotta Tart

Nectarine, Apricot, Jam and Ricotta Tart

Hello friends! Before we delve into today's recipe, a delicious tart with nectarines, apricots, ricotta and jam, I feel I owe some of you an explanation. A lot of you probably started reading this blog because it was focused on Venice, its food and its people, but you will have noticed that recently I am sharing a lot less 'tips' and 'adventures' and a lot more recipes. Just for you to know, I haven't stopped writing about Venice, my city, which -despite the hard moment it is going through- I still love. It's just that like all other people on this planet, I need to make a living and I was receiving a bit too many offers from tour agencies asking me for food tours and local hotels and restaurants wanting me to advertise them. So, because this in NOT what I want to do, I entirely switched to photography and recipes.

I keep my Venice Food Guide updated and update individual posts whenever a place I spoke about closed or changed management. Then, I have to say that many of the new places do not interest me as they all seem to offer the same things: crostini and spritz to go. By the way, in Italy we never take anything to eat or drink 'to go', we are known throughout the world for the art of hospitality; sharing a meal has its own ritual, it's meant to be done in company in a relaxed way, seated at a table, while having a nice and intense conversation! And also, the new place I liked I wanted to tell you about... has closed already! The sign on the window says 'closed for renovation' but the local paper reported that the manager fled somewhere no one knows about, leaving staff and suppliers with no news (nor money...), in fact if you pass in front of it, the tables are still set, with an apron still on a chair... This is funny because it happened to one of my preferred Dublin restaurants too: The Farm. From one day to the other, gone... with no clear explanation.

With this said, I am also eating out a lot less and -anyway- tend to go to my favourite places, which remain the vegetarian eatery Fiumefreddo Bio, the tea house sullaluna and Caco Nero in Dorsoduro. One place I might take you to soon is Salvmeria in Via Garibaldi, which has recently changed management and is now run by Giorgio and Bruno of the fish restaurant Osteria alla Frasca (another of my favourites!).

So, for the summer expect more visits to islands, farms and producers and lots and lots of recipes and if you are visiting and have any doubts or need advice, just drop me an email and I shall be happy to help. I will also be visiting a lot of museums and exhibitions as the Biennale d' Arte is on and ... well, it's what I love to do!

Nectarine, Apricot, Jam and Ricotta Tart
Nectarine, Apricot, Jam and Ricotta Tart

Last week my husband was away for work and I seized the occasion to relax at home (wow... honey I love you, but... what a magical silence there was!) and visit a couple of exhibitions. I totally fell in love with the one dedicated to Arshile Gorky at Ca' Pesaro, simply wonderful. I even cried a little while watching the short documentary about his life. So when Vito returned, we went together to see it again (yes, I am the sort of weirdo that visits the same exhibition over and over...). If you have time, I strongly suggest to go as the retrospective is magnificently organised and gives you a clear idea of his work, inspiration and of the America of the time. I'm not sure how clear the story of his death is, but anyway... go! Besides, in the side room there is also an exhibition by contemporary American sculptor Barry X Ball, who reinterpreted the works by Medardo Rosso you can see in the permanent collection on the first floor. I thought that was brilliant too, although I have to admit that I much preferred his operation at Ca' Rezzonico some years ago. Still... incredible and definitely worth seeing!

Afterwards, Vito and I wandered around some external pavilions (really enjoyed some of the works Ca' Tron) and finally sat down for a cold beer at Imagina Cafe in Santa Margherita. The tart, instead, I had made in the morning, while he was still in bed recovering from a tough week of intense work. I had done all the fruit shopping the previous afternoon exactly to bring a bit of joy and colour to our table and decided to make this tart because it always works! I used nectarines, apricots, ricotta and jam, so there was no need to add sugar to the dough. I just added a bit of brown sugar and egg wash on the crust to make it golden and crunchy, but that's really it. The recipe is super simple and I consider it a guilt free dessert, perfect for breakfast but also as an afternoon snack. Ours is already gone, as we ate it in less than 10 minutes ... so, I hope you like it too and am curious about your feedback!

Bye for now and let me know.

Nectarine, Apricot, Jam and Ricotta Tart
Nectarine, Apricot, Jam and Ricotta Tart



#easy #summer #sweet


- For the base

250 gr 00 flour

100 ml water

80 ml olive oil

1 teaspoon baking powder

1 Tbsp brown sugar

egg wash

- For the filling

1 nectarine

2 apricots

the juice of a lemon

40 gr ricotta

30 gr apricot jam

1 Tbsp chopped hazelnuts


1. In a bowl combine flour, baking powder and a pinch of salt. In a jug, amalgamate well water and olive oil.

2. Add the liquid ingredients to the dry ingredients and work the dough with your hands. Form a ball, wrap in cling film and leave it in the fridge for 4 hours (if short of time, 20 minutes in the freezer will do).

3. In the meantime, wash the nectarine and the apricots and chop finely. Put in a bowl, squeeze over a little bit of lemon juice and keep aside.

4. In a cup, mix ricotta and jam and keep aside.

5. When the dough is ready, roll out and pre-heat the oven at 180°.

6. Grease a sheet of parchment paper, put the dough on it and with the back of a spoon, spread the ricotta and jam mix. Now add a layer of nectarine wedges, a layer of apricots and sprinkle with chopped hazelnut.

7. Fold up the crust gently, sprinkle some brown sugar, brush the egg wash and bake for about 30 minutes. When ready, let cool and serve.