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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 tablespoons butter
- 3 tablespoons sugar
- 4 Golden Delicious apples
- 1 1/2 cups flour
- 6 tablespoons sugar
- 2 cups milk
- 3 eggs
- 1/4 pound melted butter
- 1 teaspoon vanilla
- 1 1/2 tablespoons sugar
Preheat the oven to 375 degrees F. Grease a deep 10-inch or 12-inch cake pan with the butter and dust with the sugar.
Peel and core the apples and slice into thin rounds. Layer 3/4 of the apple slices in the pan and bake until soft, about 30 minutes.
Sift the flour and sugar together into a mixing bowl, making a well in the center. Whisk in the milk and eggs, beating until the batter is smooth. Stir in the melted butter and vanilla. Pour the batter over the cooked apple slices.
Arrange the remaining slices on top, sprinkle with the sugar and bake until golden and crusty around the edges, about 1 hour. (Far 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 the pan.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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