I wish I could eat this sweet treat every day. I mean EVERY day, with breakfast, lunch and dinner. It's filled with cognac soaked prunes and raisins, and has a creamy, smooth dense texture, somewhere between a clafoutis and a flan. Unlike either of those desserts, you can eat a slice of far with your hands, making snacking on the sly much easier.
This is so easy to make. The batter whips up in the blender, and then you refrigerate it for a few hours or overnight. I came across the recipe for the far ages ago in Bon Appetit in an article titled When French Women Bake. According to friends who are from the Breton region, this is the real deal!
1] Follow the recipe instuctions and use an 8" dia. pan w/2" sides. I ignored this and used a pan with only 1" high side, and the cake collapsed to the outside of the pan, not pretty. When a friend made this, she used a springform pan and the batter leaked out the bottom. And yes, do line the bottom with parchment paper.
2] Don't be afraid to use all the prunes and raisins. It seems like a lot when you are adding them in, but they really add flavor and nice texture to the far. You can't really have too many, but you can easily have too few.