Far Breton aux Pruneaux: Traditional Breton Prune Cake vs Gypsy Tart

Both desserts rely on butter, but they put it to very different work. In the Far Breton, melted butter enriches a smooth, thin batter of eggs, sugar, flour and warm milk, baked over rum-soaked prunes into a dense, sliceable cake with golden, slightly caramelised edges. The Gypsy Tart instead rubs cold butter into flour for a crisp, blind-baked pastry case, filled with evaporated milk and dark brown sugar whipped until fluffy and coffee-coloured. One offers fruity, rum-scented depth; the other, a light filling of intense brown-sugar sweetness that firms as it cools.