Prune Far


Prune Far
Far is a traditional recipe from Brittany in northwest France. The name comes from the Breton word 'farz' meaning flour. This is the traditional way, with prunes, but you can adapt it according to taste.
181,215 14.5/5 for 20 ratings
Grade this recipe:

Last modified on: October 3rd 2010

For 1 far, you will need:

Change those ingredients for: 1 far 2 fars 3 fars

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
25 min.45 min.1 hour 10 min.
Keeping: Several days in the fridge, covered by a plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 5 min.
Prune Far : Photo of step #1
Preheat oven to 392°F (200°C).

Melt 30 g butter.

In a bowl beat together 2 eggs, 90 g caster sugar and 10 g Vanilla sugar with a whisk.

Stage 2 - 5 min.
Prune Far : Photo of step #2
Sieve 150 g flour onto this mix, and beat with a whisk.

Stage 3 - 5 min.
Prune Far : Photo of step #3
Pour slowly half of 500 ml milk, beating briskly to get a smooth dough.

Stage 4 - 2 min.
Prune Far : Photo of step #4
Add melted butter.

Stage 5 - 5 min.
Prune Far : Photo of step #5
Continue to beat, adding the second half of milk.

Stage 6 - 3 min.
Prune Far : Photo of step #6
Pour into a mould and scatter over 200 g dried prunes.

Stage 7 - 45 min.
Prune Far : Photo of step #7
Bake for about 45 minutes.

Stage 8
Prune Far : Photo of step #8
Check cooking and remove from oven as soon as it is well cooked.

Allow to cool a little before serving either still warm or cold.

Stage 9
Prune Far : Photo of step #9
Possible variations: replace prunes with dried apricots, or apples pieces briefly pan-fred a littlebutter.

Remarks

You will notice that the dough is very liquid, so it shouldn't be made too far in advance otherwise flour could sink to the bottom. Likewise, you should be careful not to let it become lumpy, so beat thoroughly.

If you don't have vanilla sugar, use normal caster sugar.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,096 Kcal or 8,776 Kj55 gr337 gr62 gr
105 %21 %32 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
194 Kcal or 812 Kj5 gr31 gr6 gr
10 %2 %3 %1 %
Per far
Energetic valueProteins CarbohydratesFats
2,096 Kcal or 8,776 Kj55 gr337 gr62 gr
105 %21 %32 %9 %
% 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).

How much will it cost?

Note : These prices are only approximate

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Source

After Yann Beyer and Sébastien Mével.

More recipes?

This recipe uses (among others)
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Polenta, Chocolate tart, Ciabatta, Thin endive tart, "Psychedelic" sandwich bread, ... All
Dried prunesDried prunes: You can check-out other recipes which use it, like for example: Agen prune cake, Stuffed prunes, ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Coq au vin, Fougasse with bacon and Comté, Pesto crackers, Cannelés, Nonettes, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Muffin dough, Apple charlotte with toasted brioche, Chocolate mug cake, Rice pudding (riz au lait), Pets de nonne, ... All

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