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. You can find your copy of these recipes on the Daring Kitchen website.
I have to admit, I was not looking forward to this challenge. I'm not a big fan of marmalade, nor orange desserts. And the individual servings looked tedious and troublesome. Therefore, I put it off until quite late in the month.
I do have to admit though, the marmalade is the best marmalade I've ever had -- and would chose to have it on toast. (In fact, it's pretty impressive on homemade brioche!).
I ended up making the Orange Tian in a tart pan, and assembled it right side up, rather than upside down and flipped as the instructions call for. It seemed appropriate since the base was a Pate Sablee. The completed dessert also surpassed my expectations and was surprisingly good.
Would I make it again? Not sure, but I wouldn't be opposed to it -- that's for sure. And that marmalade might just make a regular appearance in our household.
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