Far Normandy-Brittany


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.
3,901 2 5
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Last modified on: March 17th 2024

Keywords for this recipe:
For 1 far, you will need:

Change these quantities to make: 1 far 2 fars 3 fars
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
31 min.8 min.39 min.
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Step by step recipe


Stage 1 - 5 min.
Far Normandy-Brittany

The far dough



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

Stage 2 - 3 min.
Far Normandy-Brittany
Pour 120 g flour and 100 g caster sugar into a bowl and whisk thoroughly (to avoid lumps).

Stage 3 - 3 min.
Far Normandy-Brittany
Add 4 eggs, and whisk to combine.

Stage 4 - 3 min.
Far Normandy-Brittany
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
Far Normandy-Brittany
...until smooth.

Stage 6 - 2 min.
Far Normandy-Brittany
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.
Far Normandy-Brittany

Sautéed apples



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

Stage 8 - 3 min.
Far Normandy-Brittany
In a large frying pan over high heat, melt 40 g butter, and when frothy, pour in the apple wedges.

Stage 9 - 5 min.
Far Normandy-Brittany
Brown them on both sides...

Stage 10
Far Normandy-Brittany
...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
Far Normandy-Brittany

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
Far Normandy-Brittany
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
Far Normandy-Brittany
Place the apples on the bottom.

Stage 14
Far Normandy-Brittany
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
Far Normandy-Brittany

Baking



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

Stage 16
Far Normandy-Brittany
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.
Keeping
Several days in the fridge, protected by cling film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
3,632 Kcal or 15,206 Kj62 gr368 gr208 gr
182 %24 %35 %32 %
Per 100 g
Energetic valueProteins CarbohydratesFats
200 Kcal or 837 Kj3 gr20 gr11 gr
10 %1 %2 %2 %
Per far
Energetic valueProteins CarbohydratesFats
3,632 Kcal or 15,206 Kj62 gr368 gr208 gr
182 %24 %35 %32 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Gluten, Egg
How much will it cost?
  • For 1 far : 3.95 €

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)
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