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.
1 hour 10 min.
Easy
3 fars
7 IngredientsLast modified on: October 3rd 2010
For 3 fars, you will need:
- 1
90 g butter - 2
6 eggs - 3
270 g caster sugar - 4
30 g vanilla sugar - 5
450 g flour - 6
1 litre 500 ml Milk - 7
600 g dried prunes - Total weight: 3,240 grams
Change measures:
Times for this recipe
Preparation: 25 min.
Cooking: 45 min.
All in all: 1 hour 10 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.
Preheat oven to 392°F (200°C).
Melt 90 g butter.
In a bowl beat together 6 eggs, 270 g caster sugar and 30 g vanilla sugar with a whisk.
Melt 90 g butter.
In a bowl beat together 6 eggs, 270 g caster sugar and 30 g vanilla sugar with a whisk.
Stage 3 - 5 min.
Pour slowly half of 1 litre 500 ml Milk, beating briskly to get a smooth dough.
Stage 4 - 2 min.
Add melted butter.
Stage 5 - 5 min.
Continue to beat, adding the second half of milk.
Stage 6 - 3 min.
Pour into a mould and scatter over 600 g dried prunes.
Stage 7 - 45 min.
Bake for about 45 minutes.
Stage 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.
Allow to cool a little before serving either still warm or cold.
Stage 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.
If you don't have vanilla sugar, use normal caster sugar.
Keeping: Several days in the fridge, covered by a plastic film.
Source: After Yann Beyer and Sébastien Mével.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 170 RDI=60 % | 1,130 RDI=110 % | 190 RDI=30 % | 6,380 RDI=320 % | 26,720 RDI: 320 % |
| Per 100 g | 5 RDI=2 % | 30 RDI=3 % | 5 RDI=1 % | 200 RDI=10 % | 830 RDI: 10 % |
| Per far | 60 RDI=20 % | 380 RDI=40 % | 60 RDI=9 % | 2,130 RDI=110 % | 8,910 RDI: 110 % |
How much will it cost?
- For 3 fars : 7.50 €
- Per far : 2.50 €
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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)
Milk
Like these other recipes: Old style brioche, Liège waffles, Flognarde, Loaf for "les filles'", Chocolate tart, ... See them all 60
Dried prunes
Like these other recipes: Stuffed prunes, Agen prune cake, ... See them all 2
Flour
Like these other recipes: Pistachio shortbread biscuits, Arlesian Biscuits, Kouign-amann, Coconut sweetcrust pastry, Cornmeal baps for Anne, ... See them all 201
Caster sugar
Like these other recipes: Grapefruit moelleux, Butter cream, Tarte Normande, Apple crisps, Sicilian Epiphany Pie, ... See them all 361
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