FAR

A Far is a rich custardy tart from Brittany, the close neighbour to Cornwall across the water! I am sure most of us here in Cornwall have enjoyed or endured [depending on the weather!] the crossing from Plymouth to Roscoff. I love the weekend trips for shopping and sightseeing. Many decades ago my husband became hooked on Far, after noticing it in a Roscoff patisserie. A Breton delicacy, sold in every village and town, it is made with soft prunes soaked in Brandy or Armagnac, it is very easy to make and a great “make ahead” dessert. It took a few disasters before I perfected it, but I was persistent! In Brittany it is made in huge oblong sheets then cut into squares. I use a small Mermaid roaster tin, about 8” x 12” and 2” deep, heavy bottomed, this is ideal for the Far.

Truro is twinned with Morlaix and as you leave Roscoff and head towards Morlaix you soon cross the Penzé river - this name bears testament to the ancient close ties between our two Celtic nations. I hope you enjoy this taste of Brittany!

You start off the day before by placing about 25-30 stoned soft prunes [about one packet] in a saucepan and barely cover the fruit with about 3 fl oz brandy and a large splash of water. The prunes need to be in one layer. Just bring to a simmer and allow the prunes to almost absorb the liquid, about 15 mins. Take off the heat and allow to cool. Then cover, set aside overnight or even longer. If you don’t wish to use brandy, then cold tea is an alternative, but no where near as good.

In a blender or food processor, place:

¾ pint whole milk [less a bit to mix the flour to a paste]

4 large eggs

4 oz icing sugar

1 teaspoon of vanilla bean paste or extract

2 oz melted butter

3 oz plain flour, sifted, mixed to a paste with a small amount of the milk

Blitz until well combined, then pour into a large jug, cover with cling film and chill for several hours [4-5 at least]. I do this in the morning to use for a dessert later on.

Preheat your fan oven to 200C. Generously butter your tin, then cover with a little more sieved flour, tipping the tin to cover the butter evenly. Tap out the excess. Cover the base with your reserved prunes [that smell so heavenly - see photo on my Blog]. Take the custard out of your fridge and give it a good whisk for a minute or two then carefully tip over the prunes.

Bake for about 30 - 35 mins, turning down to 190C after 20 mins. Cool in the tin for half an hour, [see another photo on my Blog] then cut into squares - like the Bretons do! Eaten warm, it is absolutely wonderful!!! Almost as good cold. Whatever!

My little tray of Far Breton looks so small, but imagine a large tray about 10 times the size on the patisserie counter.

Note: If you use a smaller tin, the custard will be thicker, you may need to adjust the timing slightly.