A great classic of Breton pastry: the Far Breton with prunes ! A soft and melting texture, very comforting. We add prunes for the fruity and gourmet side. Simple and quick to prepare, it can easily be made in advance. Then all you have to do is cut it into squares and share it!
What you will like with this far breton with prunes
- flavors : a lightly vanilla-flavoured Breton farro, with prunes for the fruity side.
- texture : ultra melting, very comforting! The prunes bring an even more gourmet texture to each bite.
- difficulty level : very simple to prepare, with just a whisk. To cook your far breton with prunes, you will need a rectangular ceramic mold like me. Mine is 18x30cm (inside dimensions).
Only 7 ingredients for this Breton dessert
- prunes : even if far without prunes exists, I can confirm that Breton far is made almost exclusively with prunes! (Breton word). Avoid taking them too small, opt for those "special kitchen".
- all-purpose flour : I take T55.
- sucre : it is classic powdered sugar (white).
- salt : as a flavor enhancer.
- eggs : choose large eggs for this far breton with prunes.
- milk : take whole milk, because the result will be more melting.
- vanilla : I love to add it to the far, to enhance its flavor.
- rum (optional) : Bretons love to add rum to their far, but I do without rum (and therefore it is also suitable for children).
How to make a far breton with prunes?
- We do puff the prunes in a little lukewarm water
- First we mix dry ingredients
- We add eggs and we whip
- We dilute little by little the milk
- We add vanilla – and optional the rum
- Spread the prunes in the bottom of the mold
- Pour over the dough and we bake !
NB: the quantities of ingredients and the complete recipe are given to you at the bottom of this page.
My advice for a successful Far Breton with prunes
- Put your ingredients at room temperature 1 hour before to start the recipe: this allows your far to be very melting in terms of texture.
- Choose a thick pan instead – that is to say in ceramic or glass – to make your far breton: the cooking will be more gentle.
- to know if your far breton with prunes is sufficiently cooked : test with a wooden pick stuck in the center, it should come out clean without paste.
How to properly store your Breton far?
Know that this far Breton with prunes is still better the next day of its accomplishment! It keeps for 1-2 days at room temperature (even tastier). Otherwise, it keeps 3-4 days in the refrigerator, ideally in an airtight bell jar.
Do not hesitate to take it out of the refrigerator 15 minutes before tasting so that it regains all its flavors.
Other recipes to try
If you like simple desserts to share, I advise you to take a look at these other recipes from the blog:
- Caribbean coconut flan with caramel
- Apple Clafoutis
- White chocolate brownies
- Very moist lemon poppy seed cake
- Cottage cheese tart and its coulis
- Baulois fondant
If you make this far Breton with prunes, do not hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your pretty fars!
Far Breton With Prunes, The Easy Recipe
- 230 g prunes
- 180 g all-purpose flour
- 80 g granulated sugar +/- according to your taste
- 1 pinch of salt
- 3 large eggs at room temperature
- 730 g whole milk at room temperature
- 1,5 cc natural vanilla extract
- 0,5 cs rhum (optional – personal, I don't put any)
- Butter for the mold
- Preheat the oven to 220° traditional heat. Butter a ceramic or glass mold. Mine measures 18x30cm (inside dimensions).
- Put the prunes in a bowl of lukewarm water for 30 minutes to let them swell.
- In a large container, pour the flour, powdered sugar and salt. Add the eggs and mix well so there are no lumps.
- Gradually add the milk, beating well between each addition. The dough should be smooth and homogeneous. Finally, add the vanilla (and optional rum).
- Spread the prunes evenly in the bottom of the pan.
- Pour the batter over the prunes and bake for 20 minutes at 220° then lower the temperature to 180° for about 30 minutes. The edges should be nicely browned and the center a little less. Test for good cooking with a wooden pick inserted in the center of the far, it should come out clean without batter.
- Leave to cool in the pan, at room temperature. This Breton far is eaten either lukewarm or cooled.