When it comes to old fashioned and traditional fare, Far Breton is likely to appear at the top of the list. This dense pudding dish dates back to the 18th century, but it is still widely celebrated as a dessert for family events, holidays and other celebrations. This tasty French custard tart is typically filled with prunes or raisins, and although it’s been adopted and is widely enjoyed throughout the entire country, its roots are firmly planted in the Brittany region. Far Breton is delicious on its own but is also nicely complemented by fresh cottage cheese or various fruit marmalade.
Although you should try Far Breton in Brittany, you don’t have to. Here is a recipe for you to make it and enjoy the splendid dish.
- 1 cup flour
- ½ cup granulated sugar
- Pinch of salt
- Butter (for the dish)
- 4 eggs
- 2 tablespoons rum
- 2 cups whole milk
- 1 tablespoon butter, melted
- 1 cup pitted prunes
- Confectioner’s sugar (for sprinkling)
1. Set the oven at 350 degrees. Generously butter a 10-inch round baking dish (2-quart capacity).
2. In a large bowl, combine the flour, granulated sugar, and salt. Stir well to blend them. Make a well in the center. Add the eggs. Whisk until the batter is smooth.
3. Stir in the rum, milk, and melted butter.
4. Arrange the prunes in the baking dish. Pour the batter on top.
5. Bake the dish for 35 minutes or until the top is golden and the flan is set. Dust with confectioners’ sugar. Serve warm
**Recipe by Beatrice Peltre http://www.boston.com/lifestyle/food/articles/2011/02/02/far_breton_recipe/