This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
1 far
14 IngredientsLast modified on: March 17th 2024
For 1 far, you will need:
- 1
2.2 oz semi-salted butter - 2
6.6 oz flour - 3
3.5 oz caster sugar - 4
4 eggs - 5
8.8 oz whole milk - 6
8.8 oz liquid cream - 7
2 tablespoons Calvados (apple liqueur) (optional) - 8
4 apples - 9
1.5 oz butter - 10 1.8 oz caster sugar
- 11 1.1 oz Calvados (apple liqueur) (optional)
- 12 0.4 oz semi-salted butter
- 13 1 tablespoon caster sugar
- 14
1 pancake (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 2.2 oz 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 8.8 oz whole milk, 8.8 oz 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 1.5 oz butter, and when frothy, pour in the apple wedges.
Stage 9 - 5 min.
Brown them on both sides...
Stage 10
...then sprinkle them with 1.8 oz caster sugar and stir to caramelize.
You can also flambé them with 1.1 oz Calvados (apple liqueur), but this is not essential.
Set aside.
You can also flambé them with 1.1 oz 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 100 RDI=40 % | 490 RDI=50 % | 290 RDI=40 % | 3,740 RDI=190 % | 15,660 RDI: 190 % |
| Per 100 g | 5 RDI=2 % | 30 RDI=3 % | 20 RDI=2 % | 210 RDI=10 % | 860 RDI: 10 % |
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)
Whole milk
Like these other recipes: Chocolate cream with a crunch, irish coffee mousse, Antoinette's caramelized apple cake, Quiche filling mixture, Gratin Comtois, Indian rice pudding, ... See them all 68
Liquid cream
Like these other recipes: Artichoke hearts forestier , Fillets of sole Dieppoise, Turban of sole with langoustines, Fish petals, vegetables julienne, and beurre blanc, Tenderloin steak with beetroot tops and mushrooms, ... See them all 170
Flour
Like these other recipes: Caramelized apple rice pudding, Zucchini and potato scarpaccia, Financier batter, Shortcrust pastry (pâte brisée), Clafoutis batter, ... See them all 204
Caster sugar
Like these other recipes: Fruit crumble, Gâteau Basque , Amandier (gluten-free almond cake), Lemon and lime custard tart, Mini palmiers, ... See them all 361
Other recipes you may also like
Mont d'or in brioche
For this delicious winter Comtoise recipe, we enclose a layer of grilled onions, diced Morteau sausage, sautéed potatoes and a Mont d'or in a brioche pastry. The whole thing, rather like a large pie, is baked in the oven, before being slit open to enjoy the melted Mont d'or that has deliciously dripped onto the layers below. February 18th 202426 K 3 hours 40 min.
Warm apple feuillantines
It's a rather long recipe but which never fails to impress, perfect for a special dinner party. It's made up of 3 circles: one almond "tuile", 2 of caramelized brik sheets, with a caramelized apple layer between each, whipped cream on top, and custard all around. Everything, except whipped cream, can be made beforehand. May 28th 2012338 K5 3 hours 9 min.
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe, particularly the tricky parts. This variety of flavours means that I test many alternatives, so don't be surprised if in the pictures the colour of the macarons changes, I used the best photograph available... October 3rd 20191.61 M 714.6 2 hours 40 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.79 M 23.4 40 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how freeze it. October 20th 2012793 K 43 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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.