Apple Pastry


(Apple Far)


A far is a custard cake similar to a clafouti, with a flan-like texture. This classic Breton dessert is made with either prunes or apples; we prefer the latter. After testing several recipes, we learned one secret of making far successfully: Like the Bretons, use lightly salted butter instead of the unsalted kind usually called for in pastry recipes.

2 tbsp. butter
10 1⁄2 tbsp. sugar
4 golden delicious apples
1 1⁄2 cups flour
2 cups milk
3 eggs
1⁄4 lb. butter, melted
1 tsp. vanilla

1. Preheat oven to 375. Grease a deep 10' or 12' cake pan with butter and dust with 3 tbsp. of the sugar.

2. Peel and core apples, and slice into thin rounds. Layer three-quarters of the apple slices in pan and bake until soft, about 30 minutes.

3. Sift flour and 6 tbsp. of the sugar together into a mixing bowl, making a well in the center. Whisk in milk and eggs, beating until batter is smooth. Stir in butter and vanilla. Pour batter over cooked apple slices.

4.Arrange remaining slices on top, sprinkle with remaining 1 1⁄2 tbsp. sugar, and bake until golden and crusty around the edges, about 1 hour. (Pastry will puff up quite a bit as it bakes, but it will deflate once out of the oven.) Cut into wedges and serve warm from pan.

This article was first published in Saveur in Issue #10


This Classic Breton Dessert Is Made With Either Prunes Or Apples; We Prefer The Latter.

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