The Breton Far is a dish quite similar to clafoutis. However, instead of using prunes, I’ve opted for a version with apricots, which add a delightful sweetness to this iconic dessert from Brittany. This tasty variant of the traditional Breton dessert combines the soft texture of the far with the tangy freshness of apricots. It’s easy to prepare, requiring just a few ingredients and minimal time in the kitchen. The result is a soft, fragrant cake that’s perfect for an afternoon snack or as a dessert.<\/p>\n
For 8 servings:<\/p>\n
– A 21cm diameter baking dish<\/p>\n
– Eggs: 5
\n– Flour: 200g
\n– Milk: 450ml
\n– Granulated Sugar: 130g
\n– Apricots: 300g
\n– A bit of butter (for greasing the dish)<\/p>\n
1. Preheat your oven to 350\u00b0F (180\u00b0C). Wash and pit the apricots, then cut them into quarters and set aside.
\n2. In a large bowl, whisk the eggs with the sugar and then mix in the flour until you have a smooth, lump-free batter. Gradually pour in the milk and continue to mix well.<\/p>\n
Grease and flour your baking dish. Pour in the batter and scatter the apricot pieces on top. Bake in the oven for about 40 to 45 minutes. Allow the cake to cool slightly and dust with powdered sugar before serving.<\/p>\n\n\n