Thursday, April 8, 2010

Orange Tian with the Daring Bakers

At last, a citrus dessert!! The 2010 March Daring Baker's Challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as a challenge for this month, a dessert based on a recipe from Alain Ducasse's Cooking School in Paris.
This recipe had several parts, the Pate Sablee, Marmalade, Orange Segments, Caramel (which I skipped as its too sweet for us, and replaced with a simple Orange Sauce), and Whipped Cream. Luckily I had already made some Marmalade in December, what will all that citrus in the market! I made a Three Fruit Marmalade with lemons, oranges, and grapefruit. The recipe for this delectable citrus 'not quite jam' follows shortly!!

Eggless Pate Sablee
1/2 cup whole meal flour
1 tbsp sugar
1 tbsp butter
4 tbsp fat free milk
Pinch of salt
Pinch of baking soda
1 tsp orange zest
  1. Combine all ingredients except the milk. Break down the butter and rub it into the flour so that they are combined well. 
  2. Add just enough milk to make a soft dough. Chill in the refrigerator for half an hour.
  3. Roll out the dough to 1/8" thickness, and cut out cookies to the shape and size of the Tian you intend to make.
  4. Place on a baking sheet and bake at 350F for 20 minutes or until they begin to brown. This will vary depending on the number off cookies on your tray.
  5. Remove from oven and cool completely.
  6. These can be prepared in advance and stored in a air-tight container until required.
Orange Segments:
1 large orange
1/2 cup freshly squeezed orange juice

  1. Cut the orange into thin segments, taking care to separate the pith and remove the seeds.
  2. Place the segments in the orange juice. Allow to sit until you begin to assemble the dessert.
Whipped Cream:
1 cup fresh single cream/half-and-half
1 tbsp hot water
1tsp agar-agar
1tsp confectioner's sugar
1/4 tsp cardamom seeds, ground fine
2 tbsp walnuts, ground fine
1 tbsp orange blossom water

  1. Combine the agar-agar with the hot water in a saucepan. Add the cream. Bring to a boil. 
  2. Turn off heat, add the walnuts, orange blossom water, cardamom seeds, and sugar.
  3. Cool until it begins to set.
Simple Orange Sauce:
Orange Juice in which the segments are soaked
1 tbsp Orange Blossom Water
1 tsp sugar
Pinch agar-agar

  1. Combine all and heat for a minute.
  2. Allow to cool completely before use.
  3. If the sauce thickens too much, whip it up before use.
To Assemble:
  1. Layer the Tian in individual dessert cups. Start with the orange segments, next the cream, next marmalade, and finally the Sablee.
  2. Chill in the freezer for 10 minutes.
  3. Store in refrigerator until you decide to serve. Using a sharp knife, go around the edges of the dessert cup. Turn over the dessert plate and gently tap the dish to release the Tian.
  4. Serve chilled with the Orange Sauce.

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  1. Your marmalade looks beautiful! Such a dark, rich color. And your cookies turned out so much thicker than mine did. That looks great!

  2. I would love to try your three fruit marmalade. Your tian sounds delicious!

  3. Delighted to see the Marmalade appreciated. Its a one of my specialities. Of course this is THE original marmalade - bittersweet with nice strips of peel in it. I will post my Marmalade recipe shortly!!


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