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.
27 K 5/5 (2 reviews)
1 hour 20 min.
Easy
3.95 €
1 far
14 IngredientsLast modified on: March 17th 2024
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 for this recipe
Preparation: 35 min.
Cooking: 50 min.
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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...
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 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.
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.
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 - ⌛ 40 min.
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
How much will it cost?
- For 1 far : 4.00 €
Change currency:
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)
Liquid cream
Like these other recipes: Chilli langoustines, Sautéed turmeric chicken with mushrooms, Late Winter Soup with Fresh Spinach, Pear and chocolate tart with a hint of mint, Crème de foie gras, ... See them all 171
Whole milk
Like these other recipes: Celeriac and parsley soup, Canadian rice pudding, Panna cotta, Savoury French toast, Cauliflower "moelleux" in ramekins, ... See them all 68
Flour
Like these other recipes: Gingerbread, Cottage cheese tart, Chestnut and hazelnut biscuits, Checkerboard biscuits, Leek and tuna loaf, ... See them all 210
Caster sugar
Like these other recipes: Lemon creams, Double raspberry tartlets, Rice pudding with fruit and nuts, Chocolate cream, Apple custard tart, ... See them all 366
Other recipes you may also like
Larded pork tenderloin
Tenderloin of pork stuffed with mustard and parsley, then wrapped in thin slices of bacon and oven roasted. November 3rd 2011270 K 14.7 1 hour 30 min.
How to prepare cockles
Cockles are small Atlantic shellfish which can be used in many delicious dishes. However, they need to be prepared with care before cooking. Here is a simple way to do this. March 13th 2013566 K 13.7 1 hour 55 min.
Frozen cottage cheese with strawberries
Here is a refreshing and very quick recipe (if your fruit is already prepared). In just a few seconds you can enjoy a delicious frozen cream cheese and strawberry dessert, with no need for an ice-cream maker. April 24th 201981 K1 15 min.
Baker's chicken and potato tart
A baker's tart is made with bread dough. It is sometimes called a baker's pizza, but this version has no tomatoes. It is topped with potatoes and slices of herb-poached chicken on a bed of cream and cheese with more herbs. June 16th 201966 K 1 hour 25 min.
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes. March 25th 2020164 K 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
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.