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.
25 K 5/5 (2 reviews)
1 hour 20 min.
Easy
2 fars
14 IngredientsLast modified on: March 17th 2024
For 2 fars, you will need:
- 1
2⁄3 cup semi-salted butter - 2
1 2⁄3 cup flour - 3
1 cup caster sugar - 4
8 eggs - 5
2 cups + 2 tablespoons whole milk - 6
2 cups + 2 tablespoons liquid cream - 7
4 tablespoons Calvados (apple liqueur) (optional) - 8
8 apples - 9
½ cup butter - 10 ½ cup caster sugar
- 11 1⁄3 cup Calvados (apple liqueur) (optional)
- 12 1 ½ tablespoon semi-salted butter
- 13 2 tablespoons caster sugar
- 14
2 pancakes (optional)
Change measures:
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 2⁄3 cup semi-salted butter over low heat (or in the microwave) and leave to cool.
Stage 2 - 3 min.
Stage 3 - 3 min.
Add 8 eggs, and whisk to combine.
Stage 4 - 3 min.
Mix separately 2 cups + 2 tablespoons whole milk, 2 cups + 2 tablespoons liquid cream and 4 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 ½ cup butter, and when frothy, pour in the apple wedges.
Stage 9 - 5 min.
Brown them on both sides...
Stage 10
...then sprinkle them with ½ cup caster sugar and stir to caramelize.
You can also flambé them with 1⁄3 cup Calvados (apple liqueur), but this is not essential.
Set aside.
You can also flambé them with 1⁄3 cup 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 2 tablespoons 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 200 RDI=80 % | 980 RDI=90 % | 590 RDI=90 % | 7,480 RDI=370 % | 31,330 RDI: 370 % |
| Per 100 g | 5 RDI=2 % | 30 RDI=3 % | 20 RDI=2 % | 210 RDI=10 % | 860 RDI: 10 % |
| Per far | 100 RDI=40 % | 490 RDI=50 % | 290 RDI=40 % | 3,740 RDI=190 % | 15,660 RDI: 190 % |
How much will it cost?
- For 2 fars : 7.95 €
- Per 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)
Whole milk
Like these other recipes: Mint and chocolate cream, Pear and chocolate tart with a hint of mint, Gratin Comtois, Gratin with Parmesan flavours, Lime confectioner's custard (pastry cream), ... See them all 68
Liquid cream
Like these other recipes: Ham pasta bake, Cod loin with saffron, Pork medallions with "full" turnips, Pasta with mushrooms, Eggs en Cocotte à la Française, ... See them all 170
Flour
Like these other recipes: Lobster Thermidor, Viennese Shortbread, Pistachio "Financiers", Hazelnut and orange cake, Cramique, ... See them all 204
Caster sugar
Like these other recipes: Mousse with two chocolates, Mini palmiers, Sesame cookies, Breton apple and rhubarb tart , Fruit crémeux, ... See them all 361
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