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This article was written by our new intern, Emily Saurack. Emily is a rising High School senior with a penchant for food, French, and photography. With inspiration from her extensive collection of cookbooks, Emily has been baking for her large family holiday gatherings and for charity events benefiting The Sharing Shelf. Emily founded a baking kit company called MixItReal, where she demonstrates healthy recipes for which she sells and delivers pre-packaged ingredients. Emily recently apprenticed at Estelle Gourmet, where she assisted with teaching French cooking classes. She has DELF level B1 certification and is working toward level B2 and hopes to one day study in France where, with her camera by her side, she could explore French cuisine and culture.
Originally made as a savory buckwheat flour flan with meat dishes, the Far Breton evolved into a French custard dessert. It is similar to
Clafoutis, but filled with soaked prunes. Prunes were not originally an ingredient in this dish, it was only when Bretagne fishermen began
to trade fish for Agen prunes that they were incorporated.
Prep Time: 2 hours and 15 minutes
Cook Time: 45 minutes
Yield: 1 Tart