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.
I was excited for this month's challenge! The dessert looked delicious and not too difficult to make. I lucked out and my mom was looking for a dessert to make for my grandparents, so I suggested this one and we worked on it together. And she paid for it, always a bonus. ;)
I found this recipe to be fairly simple, although it had a lot of steps. But since so many steps involved waiting, you could do other steps during the waiting period. Everything was delicious and flavoured nicely.
The plus side to doing the challenge with somebody was that they could take pictures with me in them! So, here's my little photo journal of Orange Tian:
Here I am mixing up the dough for the Pate Sablee. It needed quite a bit of water, but did come together.
Here I am making the caramel. The pink burner looks cool. It was really orange. Also, you can see in the foreground the pot with our oranges being blanched. 
Here I am pouring the caramel over the oranges we segmented!
Cutting out the cookies from the Pate Sablee. 
This was midway through getting the ingredients for the marmalade ready. I was chopping up the blanched oranges. I have to say, I'm not a fan of this kind of knife - I prefer a traditional Chef's Knife. 
Marmalade cooking on the stove with cookies cooling in the background. 
The finished product!
They didn't turn out perfectly and I think the main reason was the cookie cutter we used. We had a plastic cookie cutter, so it took a lot longer for the cold temperature to get through the plastic to the dessert. It would have been a lot quicker with a metal cookie cutter. Oh well, you live and learn! Anyway, I haven't heard yet how the desserts went over, but I know they were being served sometime this week!
