Far aux pommes

Hello everybody, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Far aux pommes. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Far aux pommes is one of the most popular of current trending meals in the world. It's easy, it's quick, it tastes yummy. It's enjoyed by millions daily. Far aux pommes is something that I have loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Far aux pommes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Far aux pommes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we have to prepare a few components. You can have Far aux pommes using 11 ingredients and 4 steps. Here is how you can achieve that.

#Nosrégionsontdugoût #bretagne
ça m'a fait rire car il ressemble plus à une omelette de pommes de terre, qu'a un far, mais ça en est bien un
http://ma-petitecuisine-et-mes-petitescroix.over-blog.com/2018/01/far-aux-pommes.html

Ingredients and spices that need to be Make ready to make Far aux pommes:

1. 4 pommes
2. 50 g beurre 1/2 sel
3. 2 càs de sucre - cassonade
4. 125 g farine
5. 125 g sucre
6. 2 sachets de sucre vanillé - sucre vanillé maison
7. 4 oeufs
8. 2 càs de rhum
9. 1/2 sachet de levure chimique
10. 3/4 de litre de lait entier
11. 1 pincée de sel

Steps to make to make Far aux pommes

1. 
2. Éplucher les pommes et les couper en tranches.
   
   Faire chauffer le beurre dans une pole sur feu vif. Lorsqu’il est brulant, y dorer les pommes 2mn, puis les saupoudrer de sucre, faire caraméliser.
   
   Les verser dans un moule à manquer largement beurré.
3. Préparer la pâte.
   
   Préchauffer le four sur Th 8 ou 240°C.
   
   Verser dans le bol du robot : la farine, la levure, le sucre le sucre vanillé et le sel.
   
   Casser les œufs et mettre en route.
   
   Faire chauffer le lait avec le rhum et le verser lentement sur la pâte, tout en continuant de mélanger.
   
   Verser la pâte sur les pommes et enfourner.
4. Faire cuire 10 à 15mn sur Th 8, jusqu’à ce que la pâte gonfle, puis réduire la température à 180°C, cuire encore 20 à 25 mn.
   
   Démouler tiède.
   
   Servir tiède ou froid.

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