Far Breton - French pie

Votes: 3

Time: --
Complexity: easily
Servings: 6 - 8

Far Breton is a popular French plum tart. Its name comes from the region of Brittany in northwestern France. This coastal region has a distinctive Celtic influence, which has influenced not only its traditions and language but also its culinary heritage. The traditional recipe typically uses Agen plums. In any case, the plums should be plump, shiny, and juicy. To achieve this, they are first soaked for a couple of hours in hot, weak tea or brandy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Flour - 1 and 3/4 cups
Eggs - 4 pieces
Sugar - 3/4 cup
Vanilla extract - 1 teaspoon
Milk - 3 cups
Butter - 2 tablespoons
Prunes (rolled in flour) – 300 grams
Powdered sugar (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, eggs, vanilla extract, milk, prunes, powdered sugar

Cooking the dish according to the recipe:

In a food processor or blender, combine the flour and eggs, add the sugar and vanilla, and mix well. Slowly pour in the milk and knead until a smooth, runny dough forms. Let sit at room temperature for an hour.
Melt the butter in the microwave and coat the bottom and sides of a deep frying pan evenly. Pour the batter into the pan and sprinkle in the prunes (the flour should help keep them from sinking immediately). If they sink, don't worry—the Far Breton will still be delicious.