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The dessert, Regional

Breton far with prunes

Breton far with prunes is a dense French flan cake for 6 people, with 20 minutes of active work split between the day before and the morning. The prunes soak in tea and armagnac overnight, then the far bakes in the morning for the evening meal. Very easy, about €1.20 per person, success depends on letting the batter rest an hour and pulling it from the oven while the center still jiggles slightly.

A Breton far with prunes, a dense moist flan cake that smells like Brittany, with prunes soaked in tea, warm or cold, everyone loves it.

Breton far with prunes
For
6 people
Work
20 min
Total time
2 h
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€1.20
Calories per person
360 kcalcalculated by Kiloach, your weight coach

Breton far with prunes has a texture all its own, somewhere between a flan and a cake, dense and moist at once, never dry when baked just right. The prunes, soaked in tea and armagnac, bring a quiet hit of alcohol and a melting softness that plays against the firmer batter around them. It is a dessert that smells of Brittany and the French countryside, simple on the surface but needing that one small step, resting the batter, to come out right.

It is the kind of dessert that fits a family lunch or a dinner with friends in fall or winter, when you want a classic that feels familiar without complicating your evening. Serve it warm or cold, in generous slices, with a spoonful of crème fraîche for anyone who likes it that way. Kids love it as much as adults do, which makes it an easy dessert to fit into a festive menu without spending hours in the kitchen.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step, 10 min
  2. The same day 2 steps, 1 h 55
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve 1 step

The day before, brew the tea, soak the prunes in it with the armagnac, and let them macerate overnight. In the morning, make the batter, let it rest an hour, then bake the far for 45 minutes. Just before guests arrive, pull it out to cool on a rack, and slice it at serving time.

The ingredients

6 people

Pantry

  • Pitted Agen prunes 300 g
  • Black tea 30 ml
  • Armagnac 4 ml
  • Flouroften in the pantry 150 g
  • Granulated sugaroften in the pantry 120 g
  • Saltoften in the pantry 1 pinch

Dairy

  • Eggs 4
  • Whole milk 75 ml
  • Butter 40 g

Allergens Gluten, Lactose, Eggs

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Brew a strong black tea, pour it hot over the prunes with the armagnac, and let soak overnight. 10 min

    Smoked tea adds an interesting note, but a classic black tea works perfectly.

The same dayDuring the day, whenever you get a moment.

  1. Whisk the eggs with the sugar, add the flour and a pinch of salt, then pour in the milk little by little to get a smooth batter, cover and let rest for an hour. 1 h 10

    Pour the milk in warm, it prevents lumps and gives a smooth, even batter.

  2. Butter a baking dish, scatter the drained prunes, pour the batter over them, and bake at 180°C for 45 minutes. 45 min

    Place the prunes in the dish before pouring the batter, that way they don't all end up on top.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the far out of the oven and let it cool gently on a rack. 20 min

    The far firms up as it cools, don't worry if it looks a bit wobbly right out of the oven.

When it's time to serveThe final touches, right in front of your guests.

  1. Cut into slices, warm or at room temperature, with a spoonful of crème fraîche if you like.

    A light dusting of sugar on top and it shines like new.

Our tips to get it right

  • Drain the prunes well before scattering them in the dish, too much soaking liquid will make the batter too wet as it bakes.
  • Pick a wide, shallow baking dish rather than a deep one, the far bakes more evenly and develops a nicer golden crust on top.
  • Check doneness with a knife tip in the center, it should come out just barely moist, the far firms up as it cools.

The variations

  • Swap the armagnac for rum, or just a bit more tea, for an alcohol free version that works well for kids.
  • For a quicker version, skip the overnight soak and just let the prunes sit in hot tea for an hour before draining.
  • Try dried apricots or raisins instead of prunes for a different flavor depending on the season.

What to serve it with

  • A scoop of vanilla ice cream
  • Coffee or a black tea
  • A spoonful of thick crème fraîche

Storage

The far keeps 2 to 3 days in the refrigerator, covered with plastic wrap or in a sealed container. It freezes well in individual slices, thaw in the refrigerator then warm gently or serve cold. It can also be eaten at room temperature straight from the fridge, with no need to reheat.

Questions about this recipe

Can you make Breton far without alcohol?

Yes, replace the armagnac with a bit more tea or some apple juice. The flavor will be slightly milder but the prunes will still be nicely infused.

Why did my Breton far sink after baking?

That is normal, the far firms up as it cools but loses some height, it is just its natural texture. It stays moist and well set once at room temperature.

Can you use a different dried fruit instead of prunes?

Yes, dried apricots or raisins work very well in place of prunes. Soak them the same way so they stay moist through baking.

How do you know when Breton far is done?

Poke the center with a knife tip, it should come out just barely moist, not liquid. The far keeps setting as it cools on the rack.

Can a Breton far with prunes be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the day before, 1 step, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a Breton far with prunes?

Allow 2 h in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "very easy".

How many calories are in a Breton far with prunes?

About 360 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Breton far with prunes cost?

About €1.20 per person, that's €7.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Remember to ask your guests about their allergies before putting your menu together.

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