Saturday, March 27, 2010
Daring Bakers make Orange Tian
Or wherein I turned the fancy Orange Tian into a good ole Icebox Creamscicle Pie.
The Tian was a breezy late winter dessert. All the components of the dessert were old standards in our kitchen—homemade marmalade, supremes of orange, pate sable, and of course whipped cream. I made all the components late in the night, the general baking season for the working mom. It wasn’t until I plated the dessert up that I realized my error. The result looked fairly appealing, but something was off. In the sample photo, the orange slices were plump and lovely. Those that topped my tart had were, well, frozen solid.
The source of the confusion was quite clear. I read the recipe as carefully as someone can when they are hearing the hokey pokey sung sotto voce, though persistently, in their ear. Somehow I missed the line that said, “Freeze 10 minutes to set.” With a little spin, the folly with the said of some meringues became a nostalgia fueled success.
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.