Far Normandy-Brittany

The far dough

Melt 60 g semi-salted butter over low heat (or in the microwave) and leave to cool.

Pour 120 g flour and 100 g caster sugar into a bowl and whisk thoroughly (to avoid lumps).

Add 4 eggs, and whisk to combine.

Mix separately 250 g whole milk, 250 g liquid cream and 2 tablespoons Calvados (apple liqueur) (optional).

Pour this mixture into the bowl in a small stream, whisking at the same time...

...until smooth.

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.

Sautéed apples

Peel 4 apples, cut into 4 or 8 pieces depending on size, then remove the core.

In a large frying pan over high heat, melt 40 g butter, and when frothy, pour in the apple wedges.

Brown them on both sides...

...then sprinkle them with 50 g caster sugar and stir to caramelize.

You can also flambé them with 30 ml Calvados (apple liqueur), but this is not essential.

Set aside.

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 1 tablespoon caster sugar and spread across the bottom of the tin.

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.

Place the apples on the bottom.

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.

Baking

Bake at 180°C (360°F) for 30 to 40 minutes.

Leave to cool before serving.