Orange Tian with Kumquat Marmalade and Saffron Citrus sauce

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 is a dessert sure to tickle your taste buds with sunny citrus flavor shining through in every layer.The dessert is made of 4 luscious layers: a pate sablee with orange marmalade, a cream layer topped with fresh orange segments and served with an orange sauce.The dessert is assembled upside down and unmolded,so that the bottom layer (the orange segments) becomes the top layer.We had the liberty to use any kind of citrus and fortunately I had access to a range of citrusy delights,I went for distinct citrus element in each layer.With Orange and Grape fruit in the segment layer,followed by orange blossom in the cream,finally kumquat marmalade over the zesty pate sablee.

Recipe : Orange Tian with Kumquat Marmalade and Saffron Citrus sauce
A notable change I made for the cream layer is of use agar-agar(the extract from seaweed available in most Asian markets),vegan substitute for gelatin to stabilize the light cream,it worked perfect.Also I did not treasure any cookie cutters,so for molding ,the used olive tin cans were an economical substitute.Just had to carefully cut the other end of the can like the opening end.

Makes 8 round desserts(about 3 inches diameter)
For the Pate Sablee
All-purpose flour 1 /2 cup(200grams)
Baking powder(alum-free) 1 teaspoon(4 grams)
1 Organic Egg
2 tablespoon dark brown sugar or palm sugar
1 tablespoon unsweetened cocoa powder(optional)
1 teaspoon Orange zest
Unsalted butter 2 tablespoons ice cold, cubed
Salt 1/3 teaspoon

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 egg, orange zest 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 homogeneous 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 1/4 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.

For the Kumquat Marmalade or Orange Marmalade:
Freshly pressed orange juice 1/4 cup + 3 tablespoons; 3.5 oz; 100 grams
8-10 kumquats or 1 large orange
pectin 5 grams
1/4 cup brown sugar or palm sugar

Finely slice the kumquats or orange. Place the slices in a medium-sized pot filled with cold water.
For kumquats no blanching is required ,cook 20-22 minutes until tender.
For Oranges ,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(kumquats or oranges).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:
For this step you will need 4 oranges and 1 large Grape fruit or 6 oranges.

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.

For the Saffron Citrus Sauce :
2 cups fresh squeeze Orange juice
2 tablespoon brown sugar or palm sugar
pinch of saffron
1/4 teaspoon agar-agar(for thicker sauce)

Place the juice ,saffron and sugar in a pan on medium heat and begin heating it.Reduce to 1/2 its original quantity and dissolve agar-agar for a little more thicker sauce.Cool in fridge.

For the Light Cream :
Light cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water
2 tablespoon Agar-agar or 1 tsp Kosher\Halal unflavored Gelatin
1 tablespoon of confectioner's sugar
1 teaspoon Orange blossom water

Bring the milk to a slow boil,add the gelatin or agar agar,stir well and cook until completely dissolved.Turn off heat.Mix in blossom water.Let cool just until the mixture starts to set.Then proceed to layering it.

Assembling the Dessert:
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 snugly 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 prepared 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.

Check out other daring beautiful attempts of Tian at DB blog roll.

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Cool Lassi(e) said…
Awesome dessert with a citrus sauce!
Cool Lassi(e) said…
Also love the different layers and textures clearly pointed out!
Priya Suresh said…
Wow!!! such a beautiful tian!!! love those different layers Yas..
A gorgeous tian! You did a great job here!


They're perfect, Yasmeen. Like the touch of saffron there. And thos olive tins are a great idea.
Gita Jaishankar said…
Such an exotic dessert Yasmeen...looks so tempting :)
Subhie Arun said…
wow..such a beautiful dessert...mouthwatering.!! truly perfect!!!!!!!!!!!
This is an incredible dessert. I will put it on my list to try!
OneTribeGourmet said…
Yasmeen, Your recipes and blog are divine! Nice to meet you! :)
Simplyfood said…
Orange Tian looks yummy and delicious and awesome click.I like the added saffron touch.
Anonymous said…
Awesome stuff
Unknown said…
Yasmeen,the dessert is by far the most citrusy with sensational touch of saffron .
Sarah said…
Beautiful haven't seen a dessert with such delicious juicy oranges and all the other citrus elements in one = )
Finla said…
That is just beautiful, love the kumquat in them andthe saffron.
FoodLovers said…
yummy dessert i loved making this dessert yasmeen iam sure you might have enjoyed making this dessert
Deepa said…
hey this looks so the tempting click..such a beautiful and fabulously presented dessert
Joanne said…
The abundance of citrus in this looks glorious! A true celebration of the season.

You did a really great job with this challenge.
Unknown said…
Wow, I love your combination! This is so mouthwatering. I'd love a taste!
Ivy said…
Great job with the tian Yasmeen. Love the addition of kumquat.
bunkycooks said…
I love the changes you made to the tian. Looks lovely!
Unknown said…
love this! masha'a'Allah!!!! you have a awesome blog!
Jamie said…
Very well executed citrus challenge.
Unknown said…
Lovely!lovely! can't imagine the bursting citrus flavor in each layer.
Swathi said…

Orange tian looks really good.
maybelle's mom said…
brilliant idea to use olive oil jars, very, very smart. ANd, lovely result.
Meena said…
what a heavenly dessert...very glad that you stopped by my blog to then I found your space and you have a wonderful space which I can totally relate to...with your style of healthy tasty cooking.

Am following you so I can be updated when you post a new recipe:)
An amazing recipe dear...the lovely clicks explains it all....just can't resist!!!
Hamaree Rasoi said…
Thanks for visiting. Your recipes here are very healthy. Your Orange Tian looks so delicious and mouthwatering. Keep on posting such great preparations.

Anonymous said…
Wonderful job!! I love the use of saffron and orange blossom water. So exotic and perfect with the citrus flavors here.
Unknown said…
Love all the flavors of spring in this recipe! Delish!
Meeta K. Wolff said…
gorgeous!! love the saffron citrus sauce and funny how we both used kumquats in our desserts! well done!
yummy!!!absoletely fantabulous!!!
turmericnspice said…
the orange tian looks awesome loved the layers....
Simona said… the sound of those.Never tasted them ...sure must be full of citrus fun.
The Betz Family said…
Looks beautiful and sounds delicious with the different citrus flavors! Great job!
Arlette said…
What an awesome Tian ..
You did a wonderful job on this challenge Yasmeen..your photos are amazing
anna said…
This is so beautiful with the saffron and I can only imagine how gorgeous it tasted with all the different citrus layers.
Your tian looks amazing!
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