Jam-Filled Italian Crostate (or crostata if you prefer). It's hard to walk into any bakery or pasticceria in Italy and not notice these little hand-pies right away. They are usually lattice-topped. But the lattice is typically a bit different in appearance than what we North American's might expect on a lattice-topped pie.

That's because Italians roll out thin strands of dough for the tops of these sweet pastries. They're typically among the most rustic and humble of all the treats these shops offer. But there's a mighty wallop of flavor packed into them.

The crust is often just as sweet as the jam, making this little tart seem more like a big cookie than a pie. In general these sweet doughs are called pasta frolla and they are rich and buttery. I use a recipe adapted from Dominica Marchetti that's enhanced with a little lemon and orange zest. It has a crumbly, shortbread texture when baked, and should not be handled too much in the preparation as it can get rather tough with too much work.

I have seen other interesting versions too. Nancy Silverton uses sesame seeds in the pasta frolla dough in her new book, The Mozza Cookbook with Matt Molina & Carolyn Carreno. I have never seen sesame seeds in the crusts during my travels, but there's something about the idea that just feels right to me. So I have added her version to my must make list.

However, as an introduction to crostate I have decided to bring you a style as close in feeling to the the version I first experienced in Italy. That means the simplest of crumbly, sweet dough filled with the very best jam I can get my hands on.

I don't usually make the jam specifically for crostate. Crostate are often made on a whim, so I use what ever I have on hand– straight from the jar. My advice is always have some good jam around the house. Or better yet, put aside some of your own homemade jam, as I do every summer with the figs from my neighborhood. GREG

I do know how to bake. I do know how to bake. I do know how to bake!

To prove it I conceived Honey Ridge Farms Lemon Honey Crème Madeleines. Sounds delish, huh? But let's be honest. Does the thought of creating classic French pastries at home make you want to bite your tail? Well let me tell you as one "king of the forest" to another; you are not alone. Still, you don't have to "thrash 'em from top to bottomus" to find success. There are products out there in the market that let you "cheat" your way there.

I know I was sent a sample of one such product recently. Honey Ridge Farms Lemon Honey Crème.

Now I love to get sent free stuff in the mail. Especially foodstuff! But as great as most of the products I am sent are, they don't always inspire me the way this Honey Ridge Farms Lemon Honey Crème did. Because one morning I was slathering some of the stuff on a very hot crumpet. Crumpets are not just for tea time. They are also a great way to start the day. And my day was starting off grand. Because one bite of that Honey Ridge Farms Lemon Honey Crème immediately transported me to France and reminded me of the best Madeleine I ever had. It was sweetly lemon and as light and spongy as you could imagine. How could a British crumpet do that? Could it be the lemon crème? Well I am not too cowardly to find out.