Far breton is a rustic pastry originating from Brittany, embodying the most traditional aspects of French gastronomy. In the past, it was prepared by grandmothers for Sunday family meals.
Unlike industrial fars which are often rubbery and too sweet, a true homemade far should retain a creamy and melting texture and remain a voluminous flan sprinkled with quality prunes that flavor the whole thing.
This Breton far recipe is inspired by the book of pastry chef Yann Couvreur, who has managed to elevate this popular dessert to a refined delicacy, while preserving its authenticity and simplicity which have been its charm for generations.
The secret to a successful far lies in the perfect balance between the sweetness of the egg and milk mixture, and the texture which must remain smooth without being runny so that it holds its shape perfectly when cut.
Madagascar vanilla brings its warm and enveloping notes, while organic orange zest (a clever alternative to traditional rum) adds a citrusy freshness that enhances the prunes and lightens the whole.
This version is perfectly suited for those who wish to offer this revisited grandmother's recipe to the whole family, and especially to children who love it!
Beyond its apparent simplicity, far requires low-temperature cooking , which guarantees its very particular texture, halfway between a clafoutis and a flan.
Economical and easy to make with everyday ingredients, this iconic Breton can be kept for several days and enjoyed both warm and cold.
This is the perfect dessert for a comforting afternoon snack, a Sunday brunch, or to end a meal in a convivial atmosphere!
Yann Couvreur's revisited recipe for Far Breton
Ingredients (for 8 people)
- 120g of flour
- 130 g of granulated sugar
- 5g of Noirmoutier fleur de sel
- 1 vanilla pod from Madagascar
- 4 whole farm eggs
- 50 cl of whole milk
- Zest of one organic orange (as a substitute for traditional rum)
- 50g of Breton butter
- 30 to 50 Agen prunes, depending on size
Tip: The traditional version uses 5 cl of rum, but orange zest can be a fragrant and more family-friendly alternative that is just as delicious.
Preparation
- Preheat the oven to 145°C (fan oven). This low temperature is essential to achieve the characteristic creamy texture.
- Melt the butter over low heat or in the microwave, then let it cool down.
- In a large bowl, whisk the sugar and eggs vigorously until the mixture turns white and becomes frothy (about 2-3 minutes).
- Sift the flour to avoid lumps, then gently fold it into the egg-sugar mixture.
- Gradually pour in the milk while mixing to obtain a smooth consistency.
- Split the vanilla pod lengthwise and scrape out the seeds with a knife. Add them to the mixture along with the fleur de sel.
- Incorporate the warm melted butter and the finely grated orange zest. Mix until you obtain a perfectly smooth paste.
- Line an 18cm diameter mold (or equivalent) with baking paper.
- Arrange the prunes harmoniously on the bottom of the mold.
- Gently pour the far mixture over the prunes.
- Bake for 45 minutes to 1 hour 10 minutes, depending on your oven. The far is cooked when it is lightly golden on top and a knife inserted into the center comes out clean. The surface should be firm to the touch but still slightly wobbly in the center.
- Remove from the oven and let cool completely before unmolding and cutting. The far will firm up as it cools.
Tasting tips
Traditional Breton far is best enjoyed warm or cold, plain or with a dollop of thick cream. It keeps for 3 to 4 days in the refrigerator in an airtight container, and its flavor even improves after resting for 24 hours.
Enjoy your food !
