Far Breton with prunes

Category: Bakery products
Far Breton with prunes

Ingredients

Pitted prunes 150 gr. (I have 200)
Eggs 3 pcs.
Sugar 120 g
Milk 500 ml
Flour 140 gr.
Butter 120 g
Cognac (I have dark rum) 2 tbsp. l.
Vanilla sugar 1 sachet (8 gr.)
Salt 0.5 tsp

Cooking method

  • There are already several variations of this recipe on HP Far Breton by Omela and Breton Pie by Lin
  • I would like to present the Breton prune pie according to the traditional and original recipe, as the authors of the magazine in which I met it claim.
  • 1. Rinse the prunes and add a little water. Here I will immediately make a reservation that when I was flipping through the recipe options, then some soak prunes in hot tea. I got by with water.
  • 2. Beat eggs until fluffy, gradually adding sugar and vanilla sugar.
  • 3. Pour milk into a saucepan, add salt and diced butter, bring to a boil and cook over low heat for 2 minutes. Let the mixture cool, add rum. Stir in the egg mass and beat for 2 minutes. Stir in flour at the very end. Let the dough stand for 10 minutes.
  • 4. Heat the oven to 200 ° C. Grease the form with oil (I have 28x22 cm, covered the bottom with parchment). Pour the dough into a mold, distribute the prunes on top. Bake the pie for 20 minutes, then reduce the temperature in the oven to 180 ° C and bake for another 50 minutes.

Time for preparing:

1 hour 30 minutes

National cuisine

French

Note

I found the following on Wikipedia about this cake:
Far Breton is a traditional cake or dessert from the Brittany region of France. Its base is similar in composition to the Clafoot batter, a sweet custard made from egg and milk with the addition of flour. Prunes and raisins are traditional additions. Numerous recipes available on sites suggest steeping dried fruit in alcohol is not a traditional practice, but an interesting option. The Breton pie served in Brittany often has a much more "burnt" appearance compared to the online recipe pictures (the top is almost blackened rather than golden brown).

The recipe from the magazine "Lisa. Bon Appetit!" No. 10/2012
Bon Appetit! Far Breton with prunes

kirch
Why soak prunes?
kirch
Oh, I got it. This refers to dried prunes. I just bought fresh prunes and therefore I was surprised
Albina
What a non-spoiled recipe to try
Merri
Anya, thank you! It's nice to have a tea with a delicious pie!
Anka_DL
Try it out girls.
I'm still going to make it with less oil. Breton traditional cuisine is very fatty. The adapted versions contain 2 times less oil. I would like to see how much it affects the taste

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