SklandrausisCarrot and Potato Rye Tarts

Name: Sklandrausis (Carrot and Potato Rye Tarts)
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Latvia
Ingredients: 320 g Rye Flour; 90 g Unsalted Butter (cold); 120 g Sour Cream; 3 g Salt; 5 g Caraway Seeds; 320 g Potato (peeled and chopped); 320 g Carrot (peeled and chopped); 180 g Sour Cream; 1 pcs Egg (beaten); 45 g Honey; 1 g Nutmeg Powder; 3 g Salt

These traditional Latvian rye tarts have a thin crust and a soft filling of potato and sweet carrot enriched with sour cream. They are lightly sweet, delicately spiced, and closely associated with western Latvia.

Prep

45m

Cook

35m

Serves

Estimated

Nutrition

Per serving

360kcal

Calories

Protein

18g

Fat

46g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Crust

320g
Rye Flour
90g
Unsalted Butter (cold)
120g
Sour Cream
3g
Salt
5g
Caraway Seeds

Filling

320g
Potato (peeled and chopped)
320g
Carrot (peeled and chopped)
180g
Sour Cream
1pcs
Egg (beaten)
45g
Honey
1g
Nutmeg Powder
3g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

11 steps

01
Preheat the oven to 190°C (375°F).
02
Rub the unsalted butter into the rye flour until crumbly.
03
Add the sour cream, salt, and caraway seeds, then mix into a pliable dough.
04
Wrap the dough and let it rest while you prepare the filling.
05
Boil the potato until tender, then drain and mash until smooth.
06
Boil the carrot until tender, then mash or purée until smooth.
07
Combine the potato, carrot, sour cream, egg, honey, nutmeg powder, and salt until evenly mixed.
08
Roll the dough and line small tart molds, leaving the edges slightly raised.
09
Fill the tarts with the carrot and potato mixture.
10
Bake for 25 to 30 minutes, until the filling is set and the crust is firm.
11
Let the tarts cool before serving.

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