The traditional Far Breton (from Brittany, France) pie used to be served without prunes or raisins. I personally prefer them with prunes soaked in rum.
Its custard is similar to that of the clafoutis pie, which would make an interesting variation here if you used rum cherries instead of the prunes. They are a real treat warm!
- 120g sifted flour
- 130g fine sugar
- 5 eggs
- 50cl whole milk
- 40g real salted butter
- 50cl water
- 2 tea bags (black tea)
- 100 ml brown rum
- 20 to 25 pitted prunes
- Heat up water in a saucepan and submerge tea bags.
- Remove pan form fire and pour in the rum plus add prunes. Set aside for 2 hours at least.
- Beat eggs and sugar in a bowl. Do it thoroughly without making too much foam.
- Sift flour above egg mix. Whisk well to get a smooth, lumpless batter.
- Add melted butter, beat until fully combined and then add the milk.
- Pour in rum while beating.
- Drain prunes and grease a 25 x 18cm ceramic or glass tray.
- Evenly lay the prunes on the bottom of the tray. Gently pour the batter over the prunes.
- Bake at 180° C for 50 min to 1 hour in the middle of the oven.
In some parts of France the far breton is baked long enough until it is almost charred. I limited the baking time since not many enjoy the dark brownish, nearly black alternative.
Tools used: Whisk, bowl, scale, sieve.