1,478 easy and fully explained recipes, with +66K photos and 78 videos

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.

13 K 5/5 (2 reviews)

40 min.

Easy

£3.35

1 far

14 Ingredients

Last modified on: March 17^th 2024

For this recipe: I want to make it (187×) I made it (177×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change these quantities to make:

1 far 2 fars 3 fars

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 35 min.

Cooking: 8 min.

All in all: 40 min.

When should you start or finish this recipe?

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.

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

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.

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	100 RDI=30 %	490 RDI=30 %	290 RDI=30 %	3,740 RDI=140 %	15,660 RDI: 140 %
Per 100 g	5 RDI=2 %	30 RDI=2 %	20 RDI=2 %	210 RDI=8 %	860 RDI: 8 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman

Possible allergens in this recipe: Milk, Gluten, egg

How much will it cost?

For 1 far : £3.35

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)

Other recipes you may also like

Very green mixed salad

A delicious blend of crunchy and tender for this salad, featuring mushrooms, baked green beans and hard-boiled eggs.
July 2^nd 202314 K 25 min.

Almond cream or frangipane

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
January 23^th 2022457 K 25 45 min.

Confectioner's custard (Crème pâtissière, or French pastry cream)

Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
January 27^th 2017756 K 313.7 40 min.

Italian Meringue

Italian meringue is made with sugar cooked to 120°C or 248°F. This is different from the French, which is made from caster sugar. The cooked sugar gives a softer meringue which can be added to other preparations or use as it is.
June 2^nd 2015472 K4.3 30 min.

Vegetable stock

Vegetable stock is a very easy and versatile basic recipe. It can be used in many different ways: for cooking rice, making soups, sauces, etc. It's a good idea to keep a supply of vegetable stock in your fridge or freezer.
October 5^th 2011269 K4.3 1 hour

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.