Orange tian |

What is it with me and the Daring Bakers…? I forget one completely (but manage to make it a day late) and now I just did not have the time to make this lovely Orange Tian on time. Ofcourse it is not so much the fact that I do not have time, but maybe I can use a little more structure in the time management of my day! 🙂 I tend to wake up, get Tom out the door and then I go behind the computer only to find out hours later, that it is already hours later and I still need to shower and do all sorts of stuff. I then end up having to do everything by the end of the day instead of doing it early in the morning and getting things done before going behind the screen. It’s a real time killer this is… Before you know it you been sitting behind the computer for four hours and time has flown away. I really need to chance that… Not that I am making any good progress this morning as it is 8 am and guess where I am? But… I have vowed to myself, I will finish this post, then I will take a shower and first go grocery shopping for the week. I have someone coming over to look at the painting of the house which needs to be redone and in the afternoon I have a photoshoot for Asics for which I need to drive to Hoofddorp first, pick up my model and then go to the studio. So all in all, I really DO need to do the other things before 11 am really… Mmm, better get on it with it then:

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.

Orange tian |

So what did I think of this challenge? Well for one it was rather straightforward and making the various different parts was a breeze. I loved making the marmalade; great taste too although maybe a tiny bit too sweet for my taste, but that could easily be adjusted. As you can probably see from the photos the pate sablee cookies that I made were slightly too big, which I am guessing is probably due to the fact that I added baking soda by mistake instead of baking powder and then I figured I might as well add some baking powder as well. I am not sure but I guess that might have been the cause for the slight expansion of the bottoms. Regardless of that I managed to either squeeze them in the forms (by scraping off the sides of the cookies until they fit into the form) or just put them on top. I had quite a generous amount of marmelade on the bottom I think but that worked out quite well… 🙂

The only thing I did not put on the tian was the caramel sauce. I did make it, but it took forever to thicken and quite frankly I am not a huge fan of caramel so I chose to not put it on top of the dessert. I added some lime zest into the whipped cream and I would definitely add different flavors for next time if I make this again (and I don’t see why not) but overall this really was a huge succes.

I am glad I ended up still making it. I was seeing so many gorgeous examples of the April challenge around the web that I just could not resist making this when I had a little bit more time over Easter. So here you have it; better late then never, right?

So now for all those that would  like to recreate this dish; here is the recipe!

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Orange tian |
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Orange tian


For the Pate Sablee:

  • Ingredients U.S. Imperial Metric Instructions for Ingredients
  • 2 medium-sized egg yolks at room temperature
  • granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams
  • vanilla extract ½ teaspoon
  • Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold cubed
  • Salt 1/3 teaspoon; 2 grams
  • All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams
  • baking powder 1 teaspoon ; 4 grams

For the Marmalade:

  • Ingredients U.S. Imperial Metric Instructions for Ingredients
  • Freshly pressed orange juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams
  • 1 large orange used to make orange slices
  • cold water to cook the orange slices
  • pectin 5 grams
  • granulated sugar: use the same weight as the weight of orange slices once they are cooked

For the Orange Segments:

  • 8 oranges

For the Caramel:

  • Ingredients U.S. Metric Imperial Instructions for Ingredients
  • granulated sugar 1 cup; 7 oz; 200 grams
  • orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams

For the Whipped Cream:

  • Ingredients U.S. Metric Imperial Instructions for Ingredients
  • heavy whipping cream 1 cup; 7 oz; 200 grams
  • 3 tablespoons of hot water
  • 1 tsp Gelatine
  • 1 tablespoon of confectioner's sugar
  • orange marmalade see recipe above 1 tablespoon


  • Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.
  • In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.
  • Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
  • Preheat your oven to 350 degree Fahrenheit.
  • Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.
  • Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.
  • Finely slice the orange. Place the orange slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch the oranges for another 10 minutes.
  • Blanch the orange slices 3 times. This process removes the bitterness from the orange peel, so it is essential to use a new batch of cold water every time when you blanch the slices.
  • Once blanched 3 times, drain the slices and let them cool.
  • Once they are cool enough to handle, finely mince them (using a knife or a food processor).
  • Weigh the slices and use the same amount of granulated sugar . If you don’t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.
  • In a pot over medium heat, add the minced orange slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).
  • Transfer to a bowl, cover with plastic wrap and put in the fridge.
  • For the orange segments;
  • Cut the oranges into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.
  • Place the sugar in a pan on medium heat and begin heating it.
  • Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the orange segments.
  • Reserve the other half of the caramel mixture in a small bowl — you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the orange tians.
  • [Tip: Be very careful when making the caramel — if you have never made caramel before, I would suggest making this step while you don’t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]
  • In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.
  • [Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]
  • Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.
  • Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.
  • Drain the orange segments on a kitchen towel.
  • Have the marmalade, whipped cream and baked circles of dough ready to use.
  • Arrange the orange segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.
  • Once you have neatly arranged one layer of orange segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.
  • Using a butter knife or small spoon, spread a small even layer of orange marmalade on each circle of dough.
  • Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.
  • Place the desserts to set in the freezer to set for 10 minutes.
  • Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @simoneskitchen or tag #simoneskitchen!


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