Sklandrausis (Sklandrausis) — Latvian Rye Carrot-Potato Tart

• 300 gwhole-grain rye flour
• 60 gall-purpose flour (helps the rye dough roll without cracking)
• 80 gcold unsalted butter
• 140 mlcold water
• 4 gfine sea salt
• 1 tspcaraway seeds
• 400 gfloury potatoes (peeled weight)
• 60 mlwhole milk
• 20 gunsalted butter
• 1large egg
• 650 gcarrots (peeled weight)
• 120 gsour cream
• 45 ggranulated sugar
• 0.5 tspground cinnamon

Instructions

1. 1

   Put the peeled potatoes in one saucepan and the peeled carrots in another, then cover each with cold water by 3 cm. Simmer the potatoes for about 18 minutes and the carrots for about 25 minutes, until each vegetable is completely tender when pierced.

2. 2

   Drain the vegetables very well and let them steam-dry for 5 minutes, because watery filling makes sklandrausis heavy. Mash the potatoes smoothly with the milk, butter, salt, and egg, then mash the carrots separately with sour cream, egg, sugar, salt, and cinnamon.

3. 3

   Combine rye flour, all-purpose flour, salt, and caraway seeds in a bowl, then rub in the cold butter until the mixture looks like coarse crumbs. Add the cold water and knead for 2 minutes into a firm rupjmaize-style rye dough, then cover it and rest it for 20 minutes.

4. 4

   Heat the oven to 200 C and line a baking sheet with parchment paper. Divide the dough into 12 equal balls of about 48 g each, then roll each one into a 10 cm round about 3 mm thick.

5. 5

   Pinch up the edge of each round to make a low raised rim, pleating it firmly so the tart holds its traditional open shape. Spread about 1 tbsp potato filling in the bottom of each shell, then cover it with about 2 tbsp carrot filling and smooth the top.

6. 6

   Bake the sklandrausis for 22 to 25 minutes, until the rye crust is firm and the carrot surface looks set but not dry. Cool the tarts on the tray for 10 minutes, because the filling finishes setting as it loses steam.

7. 7

   Mix the serving sour cream with 10 g sugar and spoon a small amount over each tart just before serving. Serve warm or at room temperature, especially as part of a Latvian family table with tea, pīrāgi, or Jāņu siers.