How to Make Breton Far: A Deliciously Simple French Treat

Breton Far, a custard tart hailing from the Brittany region of France, is a dessert that captivates with its simplicity and rustic charm. Imagine biting into a buttery, crumbly crust, giving way to a rich, custardy filling, delicately flavored with vanilla or rum. It’s the kind of treat that makes you want to linger over every bite, perhaps with a cup of coffee on a sunny afternoon. The best part? It’s surprisingly easy to make at home, even if you’re a baking novice.

Gather Your Ingredients

Before we embark on our Breton Far adventure, let’s gather our baking essentials:

For the crust:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cut into cubes
• 1 large egg yolk
• 1-2 tablespoons ice water

For the filling:

• 3 large eggs
• 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract (or 1 tablespoon rum extract for a boozy twist!)
• 2 cups (473ml) whole milk

Tools of the Trade

Baking is always more enjoyable with the right tools! Here’s what you’ll need:

• 9-inch pie dish or tart pan
• Mixing bowls (one large and one medium)
• Whisk
• Fork
• Measuring cups and spoons
• Parchment paper
• Pie weights or dried beans (for blind baking)

Let’s Bake!

Creating the Crust:

1. Combine the dry ingredients: In your large mixing bowl, whisk together the flour, sugar, and salt.
2. Cut in the butter: Add the cold butter cubes to the dry ingredients. Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
3. Add the egg yolk and water: Make a well in the center of the mixture. Add the egg yolk and 1 tablespoon of ice water. Gently stir until the dough just starts to come together. If it seems dry, add the remaining tablespoon of water.
4. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to overnight).

Preparing the Filling:

1. Whisk the eggs and sugar: In your medium mixing bowl, whisk together the eggs and sugar until light and frothy.
2. Incorporate the vanilla and milk: Stir in the vanilla extract (or rum extract) and gradually whisk in the milk until the mixture is smooth.

Assembling and Baking:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Roll out the crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to your pie dish, gently pressing it into the bottom and up the sides. Trim and crimp the edges.
3. Blind bake the crust: Prick the bottom of the crust with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes.
4. Add the filling: Carefully remove the parchment paper and weights. Pour the custard filling into the pre-baked crust.
5. Bake until set: Bake for an additional 35-40 minutes, or until the custard is just set. It should still have a slight jiggle in the center.
6. Cool completely: Let the Breton Far cool completely on a wire rack before slicing and serving.

Tips for Breton Far Perfection

• For a flakier crust: Ensure your butter is very cold before incorporating it into the flour mixture.
• Don’t overmix the dough: Overmixing can develop the gluten in the flour, leading to a tougher crust.
• Blind baking is key: This prevents a soggy bottom by pre-baking the crust before adding the liquid filling.
• Test for doneness: The custard should be just set but still have a slight jiggle in the center when you gently shake the pan.

Presentation is Everything

Breton Far is a rustic tart, so keep the presentation simple. Dust the top with powdered sugar, serve it with a dollop of whipped cream, or add a sprinkle of fresh berries for a pop of color.

Breton Far in a Pie Dish

FAQs About Breton Far

Q: Can I make Breton Far ahead of time?
A: Absolutely! While it’s delicious fresh out of the oven, Breton Far can be stored in the refrigerator for up to 3 days.

Q: Can I use a different type of milk?
A: Whole milk is traditionally used for its richness, but you can substitute with 2% or even almond milk for a slightly lighter option.

Q: My crust is shrinking! What should I do?
A: Don’t worry, it happens! This is often due to the gluten in the flour contracting. To prevent this, make sure to chill your dough thoroughly before baking and avoid stretching it when fitting it into the pie dish.

Breton Far Slice

Indulge in the Flavors of Brittany

There you have it – a taste of Brittany in your own kitchen! Breton Far is a testament to the fact that sometimes, the simplest recipes are the most satisfying. So gather your ingredients, put on your apron, and experience the joy of baking this delightful French treat.

We’d love to hear about your Breton Far adventures! Share your baking experiences and photos with us in the comments below. And be sure to explore our website for more delicious recipes and baking inspiration.