Entree: Latvia – sklandrausis (Carrot and potato tart)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 40 min

Cook 30 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

For the rye crust
- 1 1/2 cups (180 g) rye flour
- 1/2 cup (60 g) all-purpose flour
- 6 tbsp (85 g) lard or cold unsalted butter, cubed
- 1/4 tsp (1.5 g) salt
- 2–3 tbsp (30–45 ml) cold water
For the potato layer
- 2 medium potatoes, approx. 12 oz (340 g), peeled, boiled, and mashed
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (12 g) granulated sugar
- 1 large egg (about 1 3/4 oz (50 g)), beaten
- Pinch of salt
For the carrot layer
- 3–4 medium carrots, approx. 12 oz (340 g), peeled, boiled and mashed
- 2 tbsp (28 g) unsalted butter
- 3 tbsp (38 g) granulated sugar
- 1 large egg (about 1 3/4 oz (50 g)), beaten
- 2 tbsp (30 ml) sour cream or heavy cream
- 1/2 tsp (1 g) ground cardamom (or ground cinnamon)
To finish
- 1 tsp (5 g) caraway seeds, for sprinkling
- 2 tbsp (30 g) melted butter or additional sour cream for brushing
- Powdered sugar for dusting (optional)

Show original ingredient measurements

For the rye crust
- 1 1/2 cups (180 g) rye flour
- 1/2 cup (60 g) all-purpose flour
- 6 tbsp (85 g) lard or cold unsalted butter, cubed
- 1/4 tsp (1.5 g) salt
- 2–3 tbsp (30–45 ml) cold water
For the potato layer
- 2 medium potatoes, approx. 12 oz (340 g), peeled, boiled, and mashed
- 1 tbsp (14 g) unsalted butter
- 1 tbsp (12 g) granulated sugar
- 1 large egg (about 50 g), beaten
- Pinch of salt
For the carrot layer
- 3–4 medium carrots, approx. 12 oz (340 g), peeled, boiled and mashed
- 2 tbsp (28 g) unsalted butter
- 3 tbsp (38 g) granulated sugar
- 1 large egg (about 50 g), beaten
- 2 tbsp (30 ml) sour cream or heavy cream
- 1/2 tsp (1 g) ground cardamom (or ground cinnamon)
To finish
- 1 tsp (5 g) caraway seeds, for sprinkling
- 2 tbsp (30 g) melted butter or additional sour cream for brushing
- Powdered sugar for dusting (optional)

Instructions

1. Make the crust: In a bowl, combine rye flour, all-purpose flour and 1/4 tsp (1.5 g) salt. Cut in the lard or cold butter until the mixture resembles coarse crumbs. Add 2 tbsp (30 ml) cold water and mix until the dough holds; add the extra tablespoon if needed. Form into a disk, wrap and chill 20–30 minutes.
2. Preheat oven to 375°F (190°C). Lightly grease a muffin tin or prepare small tart pans (makes about 8 individual tarts).
3. Roll chilled dough on a lightly floured surface to about 1/8 inch (3 mm) thickness. Cut into 8 rounds slightly larger than the tart cavities and press each round into the tin, forming a shallow cup with a slightly higher edge.
4. Prepare the potato layer: combine the hot mashed potatoes with 1 tbsp (14 g) butter, 1 tbsp (12 g) sugar, a pinch of salt, and the beaten egg. Mix until smooth and spreadable. Spoon an even layer of potato mash into each prepared crust, smoothing to cover the base.
5. Prepare the carrot layer: combine the mashed carrots with 2 tbsp (28 g) butter, 3 tbsp (38 g) sugar, 1/2 tsp (1 g) ground cardamom, the beaten egg, and 2 tbsp (30 ml) sour cream or cream. Mix until smooth and slightly loose but not watery.
6. Spoon the carrot mixture on top of the potato layer in each tart, smoothing the top. Sprinkle a few caraway seeds over each tart.
7. Bake in the preheated oven for 25–30 minutes, until the filling is set, slightly puffed, and edges of the crust are firm. If desired, brush the warm tops with 2 tbsp (30 g) melted butter or a little sour cream for sheen.
8. Allow tarts to cool slightly in the tin, then remove and transfer to a rack. Dust with powdered sugar if using and serve warm or at room temperature.