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
1 far
7 IngredientsLast modified on: October 3rd 2010
For 1 far, you will need:
- 1
30 g butter - 2
2 Eggs - 3
90 g caster sugar - 4
10 g Vanilla sugar - 5
150 g flour - 6
500 g Milk - 7
200 g dried prunes - Total weight: 1,080 grams
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Times for this recipe
Preparation: 25 min.
Cooking: 45 min.
All in all: 1 hour 10 min.
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Step by step recipe
Stage 1 - 5 min.
Preheat oven to 392°F (200°C).
Melt 30 g butter.
In a bowl beat together 2 Eggs, 90 g caster sugar and 10 g Vanilla sugar with a whisk.
Melt 30 g butter.
In a bowl beat together 2 Eggs, 90 g caster sugar and 10 g Vanilla sugar with a whisk.
Stage 3 - 5 min.
Pour slowly half of 500 g 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 200 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 | 60 RDI=20 % | 380 RDI=40 % | 60 RDI=9 % | 2,130 RDI=110 % | 8,910 RDI: 110 % |
| Per 100 g | 5 RDI=2 % | 30 RDI=3 % | 5 RDI=1 % | 200 RDI=10 % | 830 RDI: 10 % |
How much will it cost?
- For 1 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: Liège waffles, Chocolate tart, Mustard baps, Little vanilla, clementine and chestnut verrines, Dublin fruit scones, ... See them all 60
Dried prunes
Like these other recipes: Agen prune cake, Stuffed prunes, ... See them all 2
Flour
Like these other recipes: Pogne de Romans, Sweet pastry, Escalope cordon bleu, Fresh pasta dough, Finger biscuits, ... See them all 196
Caster sugar
Like these other recipes: Flaked almond tart, Eggs meurette, Piedmont pyramids, Chocolate cream, Melon with port sorbet, ... See them all 352
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