Far Normandy-Brittany

A recipe from cooking-ez.com

For 1 far, you will need:

• 1 60 g semi-salted butter
• 2 120 g flour
• 3 100 g caster sugar
• 4 4 eggs
• 5 250 g whole milk
• 6 250 g liquid cream
• 7 2 tablespoons Calvados (apple liqueur) (optional)
• 8 4 apples
• 9 40 g butter
• 10 50 g caster sugar
• 11 30 ml Calvados (apple liqueur) (optional)
• 12 10 g semi-salted butter
• 13 1 tablespoon caster sugar
• 14 1 pancake (optional)
• Total weight: 1,815 grams

Times:

Preparation	Cooking	Start to finish
31 min.	8 min.	39 min.

Step by step recipe

• 1:

  The far dough

  
  Melt 60 g semi-salted butter over low heat (or in the microwave) and leave to cool.
• 2: Pour 120 g flour and 100 g caster sugar into a bowl and whisk thoroughly (to avoid lumps).
• 3: Add 4 eggs, and whisk to combine.
• 4: 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...
• 5: ...until smooth.
• 6: 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.
• 7:

  Sautéed apples

  
  Peel 4 apples, cut into 4 or 8 pieces depending on size, then remove the core.
• 8: In a large frying pan over high heat, melt 40 g butter, and when frothy, pour in the apple wedges.
• 9: Brown them on both sides...
• 10: ...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.
• 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 1 tablespoon caster sugar and spread across the bottom of the tin.
• 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.
• 13: Place the apples on the bottom.
• 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.
• 15:

  Baking

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

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