A speciality of Brittany in France, a Far Breton is a pastry-less custard tart with prunes which is often served with a glass of cold cider. It is good with a coffee after dinner or even as a sweet breakfast.
Butter to grease the baking dish 200g prunes in syrup, drained and halved 120g plain flour 100g caster sugar 4 whole eggs 500ml milk 1 tablespoon cognac or rum
1. Preheat the oven to 210C/410F/Gas 6. Grease the baking dish (or tin) with the butter and place the prune halves in the bottom, spreading them out evenly.
2. Whisk the flour and sugar together in a large bowl. Whisk the eggs, milk and cognac or rum together lightly. Pour the wet ingredients into the dry ingredients gradually, until it is all incorporated. Whisk well until you have a smooth batter. Pour the mixture over the prunes and stir the prunes gently with a spoon to lift them so they rise to the top. Spread them out evenly. Bake for 20-25 minutes (22 minutes should be right but check it as ovens vary). When the tart is golden, puffed up and set with a slightly wobbly middle, it is done.† Dust with icing sugar before serving.
If you are using Pruneaux díAgen (Agen prunes) instead of prunes from a tin which usually come with syrup, soak them for 15 minutes in the cognac or rum in the recipe ingredients above, reserving the liquid to add to the recipe.
You can use half cream, half milk instead of all milk if you want to make a richer tart.
Serve the tart cold or warm.
Though not traditional, the Far Breton is good served warm with a bowl of hot melted chocolate and a jug of cold, cold cream.