A far is a custard cake similar to a clafouti, with a flan-like texture. This classic Breton dessert is made with either prunes or apples; we prefer the latter. After testing several recipes, we learned one secret of making far successfully: Like the Bretons, use lightly salted butter instead of the unsalted kind usually called for in pastry recipes.
Yield: serves 8
- 2 Tbsp. butter
- 10 <sup>1</sup>⁄<sub>2</sub> tbsp. sugar
- 4 golden delicious apples
- 1 <sup>1</sup>⁄<sub>2</sub> cups flour
- 2 cups milk
- 3 eggs
- <sup>1</sup>⁄<sub>4</sub> lb. butter, melted
- 1 tsp. vanilla
- Preheat oven to 375°. Grease a deep 10" or 12" cake pan with butter and dust with 3 tbsp. of the sugar.
- Peel and core apples, and slice into thin rounds. Layer three-quarters of the apple slices in pan and bake until soft, about 30 minutes.
- Sift flour and 6 tbsp. of the sugar together into a mixing bowl, making a well in the center. Whisk in milk and eggs, beating until batter is smooth. Stir in butter and vanilla. Pour batter over cooked apple slices.
- Arrange remaining slices on top, sprinkle with remaining 1 1⁄2 tbsp. sugar, and bake until golden and crusty around the edges, about 1 hour. (Pastry will puff up quite a bit as it bakes, but it will deflate once out of the oven.) Cut into wedges and serve warm from pan.
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