Uh oh, here comes another one of those challenges! and this one I’m definitely doing again.
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.
We have a neighbor who is always bringing us things to try. We get vension when he goes deer hunting, country ham when he goes back to Kentucky for a visit and this trip when they came back from South Texas we received a bowlful of oranges. Since this challenge involves oranges, I though I would put these fresh oranges to work and take them a big piece of this dessert.
I have to admit, I have never heard of an Orange Tian. If you have, then you are one step ahead of me. This challenge involved make a pate sable (crust), orange marmalade, segmenting oranges, making a caramel sauce, and doing a whipped cream where you mix in gelatin. I decided to do mine in these cute little tart pans that have been gathering dust in my pantry.
I am doing a technique class at Williams Sonoma tomorrow on pie crust. I’m not doing the pate sable crust but we are doing a pate brisee and pate sucre and a crust made with saltine crackers. I have never heard of the pate sable crust but after studying up on what I’m going to be making in class found out that the sable crust has a lot more sugar and the sucre crust. I makes it more like a cookie crust.
After making this dessert I knew I would be making it again. It was/is a beautiful dessert. It can defnitely be made in stages. The crust could be made days in advance and frozen. The orange marmalade can be done in advance and putting it together is a breeze.