Sklandrausis recipe

Open rye tartlet from Latvian Kurzeme, protected as a Traditional Speciality Guaranteed, with a salted potato layer under a sweetened carrot layer scented with caraway.

2 hours and 20 minutesmedium10 ingredients

Ingredients

• 400 g rye flour
• 500 g carrots
• 400 g potatoes
• 2 tsp caraway seeds
• 3 tbsp sugar
• 100 ml sour cream
• 100 g butter
• 1 egg
• 150 ml water
• 1 tsp salt

How to make Sklandrausis

1. Rub 100 g of soft butter into 400 g of rye flour with 1 teaspoon of salt, add about 150 ml of hot water and work it into a firm unleavened dough; there is no yeast and no rising in this pastry.
2. Let the dough rest 30 minutes under a cloth so the rye hydrates, otherwise it cracks when you shape the rims.
3. Boil 400 g of peeled potatoes until soft and mash them with a knob of butter, a splash of milk or cream and 1/2 teaspoon of salt; keep this layer savoury.
4. Boil 500 g of carrots until tender, mash them and mix in 3 tablespoons of sugar, 2 teaspoons of caraway seeds, 100 ml of sour cream and 1 egg; this sweet carrot mash is the signature of the pie.
5. Roll the dough 3 to 4 mm thick, cut 12 cm discs and pinch the edge of each disc upward into a crimped rim about 1.5 cm high so it holds the filling; the tart stays open, never folded over.
6. Spread a thin layer of the potato mash over the base, then cover it with a thicker layer of the carrot mash, keeping the two layers visible.
7. Bake at 200 °C for 20 to 25 minutes until the rye rim is dry and the carrot top has set and browned in places.
8. Cool completely: sklandrausis is eaten at room temperature, and is often brushed with a little sour cream or honey before serving.

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