How to make
The classic French pastry, called Far Breton, is made with prunes. Today, however, I will share a version of it, which is more suitable for summer, in looks and taste, by replacing the prunes with dried cranberries and a fresh sunny fruit - nectarine.
If you are waiting for guests and want to make a quick and tasty dessert, then this is your solution - Far Breton.
Soak the dried fruit in advance in rum for 1 hour.
Beat the eggs with the powdered sugar, flour and milk.
The mixture should be perfectly smooth.
Add the rum from the blueberries and the melted butter and stir.
Place the softened blueberries and finely cut into crescents - nectarines on the bottom of a greased baking pan.
Pour the Far Breton dough over them and place the baking pan in a preheated oven at 360°F (180 degrees).
Bake the French cake for about 35-40 minutes or until it aquires a golden brown color. It will rise, but once it cools down, it will flatten again.
Serve it for dessert, sprinkled with powdered sugar and optionally garnished with a ball of ice cream or whipped cream.
The Far Breton with Dried Blueberries and Nectarines can be consumed while it's still warm. I personally prefer it that way.
Enjoy!
