Far Breton
This pastry takes its name from the Breton “farz forn” which is literally translated as “far in the oven”.
Far with prunes or plain?
Like all recipes, far Breton has evolved over time. Far nature is the real recipe for this gourmet dessert, the prunes only arrived later.
This cake can be revisited as desired by adding grapes, dried apricots or even caramelized apples. Everyone can add their own little personal touch, and that’s great!
For a far of 6 people
List of ingredients
- 1 l whole milk
- 4 eggs
- 400g prunes (optional)
- 250g of flour
- 200g sugar
- 30 g half-salted butter
Prep time
1. Preheat the oven Thermostat 7, 220°C. Bake the dish with the butter cut into pieces, so that it melts.
2. Heat the milk in a saucepan until boiling and set aside (this will prevent the dough from slicing when cooking the far)
3. In a bowl, mix the eggs and sugar until the mixture whitens. Add the flour and continue mixing the dough.
4. Gradually pour the lukewarm milk into the flour-egg-sugar mixture. Mix.
5. Pour the batter into the mold with the melted butter. Add prunes (optional).
6. Bake in a hot oven for 20 min at 220°C (th7). After 20 mins, lower the temperature to 180°C (th6) then cook for 30 mins.
7. Remove from the oven and let cool in the pan. Baking is complete when the cake is golden brown on top.
This far will go wonderfully with a good apple juice or a bowl of cider*.
(*Alcohol abuse is dangerous for your health. Consume in moderation.)
