Name: Far Normandy-Brittany
Prep time: 31 min
Cook time: 48 min
Total time: 1 h 19 min
Yield: 1 far
Cuisine: French
Ingredients: 60 g semi-salted butter; 120 g flour; 100 g caster sugar; 4 eggs; 250 g whole milk; 250 g liquid cream; 2 tablespoons Calvados (apple liqueur); 4 apples; 40 g butter; 50 g caster sugar; 30 ml Calvados (apple liqueur); 10 g semi-salted butter; 1 tablespoon caster sugar; 1 pancake

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

Step by step recipe

Stage 1 - ⌛ 5 min.

The far dough

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

Stage 2 - ⌛ 3 min.

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

Stage 3 - ⌛ 3 min.

Add 4 eggs, and whisk to combine.

Stage 4 - ⌛ 3 min.

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...

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.

Stage 7 - ⌛ 15 min.

Sautéed apples

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

Stage 8 - ⌛ 3 min.

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

Stage 9 - ⌛ 5 min.

Brown them on both sides...

Stage 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.

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 1 tablespoon 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.

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.

Stage 15 - ⌛ 40 min.

Baking

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

Stage 16

Leave to cool before serving.

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	5 g RDI=9 %	26 g RDI=10 %	16 g RDI=22 %	206 kcal RDI=10 %	863 kJ RDI=10 %
Whole recipe	101 g RDI=157 %	488 g RDI=184 %	293 g RDI=402 %	3,741 kcal RDI=187 %	15,663 kJ RDI=187 %