Once again, I am straddling the fence on being tardy, but not because this one wasn’t done in time, just I hadn’t edited photos and I thought I had one more day!!!  Same song, same dance, different day.

Since it was the photos that slowed me down, I am going to make this a pictorial post.  Of course, I will give you an idea of what I think about this month’s challenge…….. Fantastic!!!!  In this house we are not much for fruit desserts, unless it is an apple or cherry pie, so I was skeptical.

Tian ROCKS!!!!

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.

Jennifer chose a fantastic recipe with which to challenge us.  We were to make everything by the book with the only exception being, we were able to play with the citrus we chose.  I opted for Ruby Red grapefruit and I kicked the caramel up a bit with the addition of Rosemary.  The recipe can be found here, as well as on Jennifer’s site.

Now for the pretty but late pictures!!!!!

I began with the marmalade…

First Blanch of the grapefruit.

Dicing the blanched fruit.

Adding the sugar..... for some reason I particularly like this picture.

Next the fresh squeezed juice.

Marmalade in the works.

Processing the filled jars....

Next came the Pate Sablee, which I only have pictures of fresh out of the oven…someone didn’t make sure there was a charge in his camera battery…. No Names, PLEASE!!

Baked in the cutters to reduce spreading.....

Pate Sablee bases cooling......

Skinless segments, I alway enjoy cutting citrus this way....

Gathering components for assembly, but must do the caramel first....

The sugar and rosemary beginning to become caramel.....

Caramel all done.......

adding half the caramel to the segments.....

One tian down. And a glimpse at the layering process....

Finished, unmolded, now smile for the camera!!!!!

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