Far Breton is a tart made with rum-soaked prunes. Until now, I have never tried baking them, reserving my admiration to stares of longing at visits to certain pastry shops. My favorite to gaze at is "the flan Parisien." Similar to "clafouti," it is the sort of baker's style pastry I love; meaning no frou-frou (aka, keep it simple) Here's my first try at work. It's the kind of recipe you keep!
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