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.
4,760 2 5
Last modified on: March 17th 2024
Keywords for this recipe:For 1 far, you will need:
- 1
61.92 ml semi-salted butter - 2
187.2 ml flour - 3
100 ml caster sugar - 4
4 eggs - 5
250 ml whole milk - 6
250 ml liquid cream - 7
2 tablespoons Calvados (apple liqueur) (optional) - 8
4 apples - 9
41.28 ml butter - 10 50 ml caster sugar
- 11 30 ml Calvados (apple liqueur) (optional)
- 12 10.32 ml semi-salted butter
- 13 1 tablespoon caster sugar
- 14
1 pancake (optional)
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 31 min. | 8 min. | 39 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
The far dough
Melt 61.92 ml 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 250 ml whole milk, 250 ml 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 41.28 ml 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 ml caster sugar and stir to caramelize.
You can also flambé them with 30 ml Calvados (apple liqueur), but this is not essential.
Set aside.
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.
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
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,632 Kcal or 15,206 Kj | 62 gr | 368 gr | 208 gr |
| 182 % | 24 % | 35 % | 32 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 200 Kcal or 837 Kj | 3 gr | 20 gr | 11 gr |
| 10 % | 1 % | 2 % | 2 % |
| Per far | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,632 Kcal or 15,206 Kj | 62 gr | 368 gr | 208 gr |
| 182 % | 24 % | 35 % | 32 % |
How much will it cost?
- For 1 far : 3.95 €
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)
 | Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Pork escalope with mushrooms and sage cream, Tagliatelle and courgette spaghetti, carbonara style, Two-cheese vegetable gratin, Flamiche, ... All |
 | Whole milk: You can get more informations, or check-out other recipes which use it, for example: Polenta with beetroot tops, Sandwich bread, Leek and celery soup, Smoky potato and potimarron gratin, Auvergne gratin, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Tomato tatin, Cornmeal baps for Anne, Plain cake, Franche-Comté sticks, Cod loin with saffron, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Doughnuts, Flambéd bananas , Brioche dough, Almond mug cake for Mary, Pitta bread, ... All |
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