Orange Tian

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

This month's Daring Baker's challenge provided a perfect opportunity to use some of my blood oranges in a dessert. The season is just about finished, and I noticed that my tree is beginning to bloom again, so I can expect more oranges around the end of the year.



The main components for this challenge consisted of a pastry crust, homemade marmalade, a whipped cream filling, and orange segments to decorate the top. The last touch is a caramel-orange sauce.



I love marmalade, and the blood orange version has a lovely deep orange color. I'm sure I will be making more when the next season's crop is ready.





I don't have baking rings that the recipe called for, so I improvised and lined a small souffle dish with plastic wrap, built the dessert, froze it, then unmolded it.



I also used a new recipe for the pastry crust (pate sable). This recipe came from my baking text book and seemed to break all the rules for making a crust: softened butter, whipping the butter and sugar together until fluffy, then blending in the flour. It actually turned out to be a great crust, sort of like a shortbread cookie, and since I have quite a bit leftover, I plan to make some tartlettes, just for fun.



The other Daring Bakers came up with some delicious variations using strawberries, blueberries, and other citrus fruits. It's always inspiring to see their efforts. This dessert is lovely and delicious, and not at all difficult to make, so stop by Jennifer's blog to get the recipe.