Far Normandy-Brittany
You may already be familiar with far, the famous Breton cake?
Here's a version inspired by our neighbors in Normandy, with cream, apples and Calavados.
Here's a version inspired by our neighbors in Normandy, with cream, apples and Calavados.
5,860 5/5 based on 2 reviews
Last modified on: March 17th 2024
Keywords for this recipe:For 2 fars, you will need:
- 1
2⁄3 cup semi-salted butter - 2
1 2⁄3 cup flour - 3
1 cup caster sugar - 4
8 eggs - 5
2 cups + 2 tablespoons whole milk - 6
2 cups + 2 tablespoons liquid cream - 7
4 tablespoons Calvados (apple liqueur) (optional) - 8
8 apples - 9
½ cup butter - 10 ½ cup caster sugar
- 11 1⁄3 cup Calvados (apple liqueur) (optional)
- 12 1 ½ tablespoon semi-salted butter
- 13 2 tablespoons caster sugar
- 14
2 pancakes (optional)
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 8 min. | 39 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
The far dough
Melt 2⁄3 cup semi-salted butter over low heat (or in the microwave) and leave to cool.
Stage 2 - 3 min.
Stage 3 - 3 min.
Add 8 eggs, and whisk to combine.
Stage 4 - 3 min.
Mix separately 2 cups + 2 tablespoons whole milk, 2 cups + 2 tablespoons liquid cream and 4 tablespoons Calvados (apple liqueur) (optional).
Pour this mixture into the bowl in a small stream, whisking at the same time...
Pour this mixture into the bowl in a small stream, whisking at the same time...
Stage 5
...until smooth.
Stage 6 - 2 min.
Finish with the melted butter, and whisk one last time to mix well.
Your far dough is now ready, and you can set it aside in the fridge.
Your far dough is now ready, and you can set it aside in the fridge.
Stage 7 - 15 min.
Stage 8 - 3 min.
In a large frying pan over high heat, melt ½ cup butter, and when frothy, pour in the apple wedges.
Stage 9 - 5 min.
Brown them on both sides...
Stage 10
...then sprinkle them with ½ cup caster sugar and stir to caramelize.
You can also flambé them with 1⁄3 cup Calvados (apple liqueur), but this is not essential.
Set aside.
You can also flambé them with 1⁄3 cup Calvados (apple liqueur), but this is not essential.
Set aside.
Stage 11
Moulding the far
Preheat your oven to 180°C (360°F).
Butter a springform tin (22 cm or 9 inches in diameter in this case), then pour in 2 tablespoons caster sugar and spread across the bottom of the tin.
Stage 12
Place the crêpe in the bottom of the mold, but if it's very fresh (and therefore very soft) like the one in the photos, prevent it from folding in on itself by securing it to the edges of the mold with clothespins or paper clips.
We do all this mold preparation: butter, sugar and crêpe, to get a discreet but delicious little crunch on the bottom, before the softness of the dough and apples.
We do all this mold preparation: butter, sugar and crêpe, to get a discreet but delicious little crunch on the bottom, before the softness of the dough and apples.
Stage 13
Place the apples on the bottom.
Stage 14
Pour the dough into the far, then remove the clothespins if necessary.
Note that the apples, depending on the variety chosen, may wander into the dough, but this is not a problem.
Note that the apples, depending on the variety chosen, may wander into the dough, but this is not a problem.
Stage 15
Baking
Bake at 180°C (360°F) for 30 to 40 minutes.
Stage 16
Leave to cool before serving.
Remarks
Try using slightly tart apples (such as Reinette) in this recipe, as they provide a delicious contrast to the sweetness of the pastry.
For a simplified version, place the apples in the buttered baking tin, and pour the pastry over them before placing in the oven.
For a simplified version, place the apples in the buttered baking tin, and pour the pastry over them before placing in the oven.
Keeping
Several days in the fridge, protected by cling film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 7,263 Kcal or 30,409 Kj | 124 gr | 736 gr | 416 gr |
| 363 % | 48 % | 69 % | 63 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 200 Kcal or 837 Kj | 3 gr | 20 gr | 11 gr |
| 10 % | 1 % | 2 % | 2 % |
| Per far | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,632 Kcal or 15,206 Kj | 62 gr | 368 gr | 208 gr |
| 182 % | 24 % | 35 % | 32 % |
How much will it cost?
- For 2 fars : 7.91 €
- Per far : 3.96 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Chocolate and vanilla crème brûlée, Smoky potato and potimarron gratin, Coconut-vanilla cream for Elsa , Vanilla ice cream, Real custard sauce (crème anglaise), ... All |
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Creamy rice with green asparagus and sorrel , Langres-style spinach, Cervelle de Canut, Filet mignon with mustard and tarragon sauce, Turban of sole with langoustines, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Bonnevaux apple tart, Kouign-amann brioche, Chocolate madeleines, Tomato tatin, Nanou's apple and almond cake, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Amaretti, Caramelized pear custard tart, Brioche dough, Pear compote , Raspberry muffins, ... All |
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Sicilian Epiphany Pie
This is a Sicilian version of the French Epiphany dessert, the "galette des rois". The puff pastry has a pistachio cream and ricotta filling with diced candied fruit.67K3 1 hour 1 min. January 7th 2024
Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.103K3 59 min. December 30th 2019
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.37K 3 hours 14 min. January 10th 2018
Tartiflette
A personal version of a classic recipe from Savoy.586K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-06-09)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.