Far Breton With Prunes

Far Breton with prunes - Lilie Bakery

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).
Far Breton recipe - Lilie Bakery

How to make a far breton with prunes?

  1. We do puff the prunes in a little lukewarm water
  2. First we mix dry ingredients
  3. We add eggs and we whip
  4. We dilute little by little the milk
  5. We add vanilla – and optional the rum
  6. Spread the prunes in the bottom of the mold
  7. 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:

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 recipe with prunes - Lilie Bakery
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4.9 on 27 votes

Far Breton With Prunes, The Easy Recipe

A traditional Breton dessert that is easy to make, gourmet and tasty! We love its melting texture and its prunes which bring an additional fruity touch…
Prep time15 minutes
Cook time50 minutes
Total1 time 5 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Far, Flan
Yield: 8 people

Ingredients:

  • 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

Instructions:

  • 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.

Notes:

It keeps for 1-2 days at room temperature (even tastier, especially the next day).
It can also be kept for 3-4 days in the refrigerator, in an airtight bell to prevent it from drying out.
So that it regains all its flavor, do not hesitate to take it out 15 minutes before tasting.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
16th February 2023
March 2, 2023

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11 comments

  1. Reply

    Nelly

    24th February 2023

    My mouth is watering and thank you for indicating the dimensions of the dish used. I am often a little worried about the success of my preparations when the dimensions of the container are not included in the recipe.

    • Reply

      Lilie bakery

      27th February 2023

      Yes, I always give the dimensions of the mold in my recipes :) See you soon

  2. Reply

    Marcela

    25th February 2023

    5 stars
    Super recipe, word of Breton!

  3. Reply

    Nadia

    26th February 2023

    Hello
    Can I have mastered other fruits like raspberries or blueberries? Because I'm not a fan of plums.
    Thank you

    • Reply

      Lilie bakery

      27th February 2023

      Hello Nadia, I don't recommend it: you need fruits that don't release water when cooked, otherwise it's going to be a disaster… In Brittany, we only use prunes (or else we do them plain without fruit). See you soon :)

  4. Reply

    Astrid

    24th May 2023

    5 stars
    Great recipe, we loved it! I'm a big fan of the good vanilla taste of the dough! It is not very sweet (for my taste) but it balances very well with the taste of prunes. On the other hand, I think I will increase the amount of sugar a little if I ever try this far plain.
    A new recipe from this blog that joins my notebook!

    • Reply

      Lilie bakery

      26th May 2023

      Thank you Astrid for your feedback! You're right, it's not very sweet, so you can also eat it for breakfast (without overdosing on sugar!), the prunes bring their sugar too. You are right indeed, if you do it without prunes, you can increase the sugar a little. See you soon :)

  5. Reply

    Johanna

    March 5, 2024

    5 stars
    Very good recipe. I personally find that the sugar content is sufficient. However, I made half white sugar and half brown sugar.
    Thank you

    • Reply

      Lilie bakery

      March 18, 2024

      Thank you very much Johanna! See you soon for other recipes :)

  6. Reply

    Floriane

    March 12, 2024

    I love Far Breton and it’s been a long time since I ate it, all the more reason to try your recipe.
    Quick question: can far be frozen?
    thank you and have a good day

    • Reply

      Lilie bakery

      March 14, 2024

      Hello Floriane, yes Far Breton can be frozen. It is better to cut it into small pieces before freezing it, so you can enjoy the pieces individually afterwards. Defrosting is done in the fridge or quickly in the microwave. See you soon :)

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