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 was my first official month with the Daring Bakers. Most desserts I have done in my life are cookies or cakes. I'd take chocolate over any kind of fruit dessert any day, but this was a fun challenge. There were a number of different elements to this dessert: the pate sablee, marmalade, caramel, and orange segments.
Marmalade: This was my first time making marmalade too. It came out pretty well, although it wasn't as thick as I thought it would be. I'm not sure if I didn't get the proportions right or if I didn't cook it down enough. This recipe only calls for a small amount of marmalade so I'll be enjoying the rest of my marmalade on scones and bread for awhile.
Orange Segments: I didn't like oranges as a kid. It wasn't the flavor. I didn't like peeling them and I didn't like the texture of the membranes with the flesh. It would take me hours to eat an orange because I'd always peel all the membranes off. Why didn't I learn how to do segments! (It would sure help with lemons and grapefruits too.)
For the recipe, check out The Daring Kitchen site. (Printable Recipe)