Tian? What? It certainly sounds fancy, doesn't it? A tian is a layered dish, either sweet or savoury. The required components for this month's challenge were:
- the pastry base (pâte sablée)
- the orange marmalade
- the whipped cream
- the citrus segments
- and a caramel sauce
I really spaced out the components of this challenge. About a week after the marmalade I made the caramel and segmented the oranges (navel and blood) and grapefruit as they had to sit overnight in the caramel. The next day I made the pâte sablée and realized I had no whipping cream to make the filling. So, the citrus got an extra day in the caramel. At least some of it did--it was pretty tasty.
The next day it rained and was completely grey outside, so I postponed again. My north-facing apartment gets little enough light as it is, and I couldn't get enough to photograph anything in natural light. Of course I haven't got lights--I'm using a point and shoot camera! So, I just ate a bit more of the fruit and hoped I'd have enough to put the dessert together.
Once I finally remembered to pick up the whipping cream and the weather cleared up it came together really quickly. The recipe called for stabilizing the cream with gelatin, but since I was only making 2 small tians I didn't think this was necessary. I had read in Rose's Heavenly Cakes that dulce de leche could be used to sweeten and stabilize whipped cream, so I did that, as I thought that it would be nice with the caramel sauce, and it was. I already knew that dulce de leche went very nicely with the pastry, as I had made cookies out of the leftover pastry, sandwiched them together with dulce de leche and used them for Tuesdays with Dorie just a day earlier. Recycling is in, people!
These were delicious! The crisp and buttery pâte sablée base with the caramel whipped cream, fresh citrus and more caramel sauce made for a great combination. I used Seville orange juice in the caramel sauce, so it was not very sweet. The marmalade in the cream was a nice surprise too. Well, not really a surprise, since I had just made it, but I was still somewhat surprised to find it there. Not paying attention can have its benefits!
Mandatory blog-checking lines: 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.
Thanks Jennifer for a great challenge! Check out the slideshow to see what all the rest of the fabulous Daring Bakers have come up with this month.
Recipes after the jump.
Full text PDF link here.