Latvian Carrot & Potato Tart (Sklandrausis)

Sklandrausis holds a special place in Latvian culinary heritage, so much so that it's recognized with an EU Traditional Speciality Guaranteed designation. This unique tart originates from the Kurzeme region and features a distinctive unleavened dark rye flour crust formed into a shallow dish with characteristic folded edges (the 'sklanda' or fence). Inside rests a surprising but delicious combination: a base layer of sweet, mashed potato filling topped with an even sweeter layer of mashed carrot filling, often subtly flavored with caraway. Served typically at room temperature with a dollop of cream, Sklandrausis offers a fascinating blend of earthy, sweet, and savory notes unlike any other pastry.

Ingredients (Makes about 6-8 small tarts)

• For the Rye Crust:
• 1.5 cups dark rye flour
• Pinch of salt
• 1/4 cup melted butter or pork lard
• About 1/2 cup hot water (or as needed)
• For the Potato Filling:
• 2 medium potatoes (about 300g), peeled and cubed
• 1-2 tbsp butter
• 2-3 tbsp heavy cream or milk
• 1 tbsp sugar (optional)
• Pinch of salt
• For the Carrot Filling:
• 3 medium carrots (about 300g), peeled and grated or finely chopped
• 1-2 tbsp butter
• 2-3 tbsp heavy cream or milk
• 1-2 tbsp sugar (adjust to taste)
• Pinch of salt
• Optional: Pinch of caraway seeds
• For the Topping:
• Sour cream or heavy cream
• Cinnamon sugar (optional)

Instructions

1. Prepare Fillings First: Boil the cubed potatoes until very tender. Drain well. Mash thoroughly with butter, cream/milk, optional sugar, and salt until smooth. Set aside.
2. Steam or boil the grated/chopped carrots until very tender. Drain well. Mash or process until smooth. Stir in butter, cream/milk, sugar, salt, and optional caraway seeds. Set aside. Let both fillings cool.
3. Make the Crust: Preheat oven to 400°F (200°C). In a bowl, combine rye flour and salt.
4. Mix in the melted butter/lard. Gradually add hot water, mixing until a stiff but pliable dough forms. Knead briefly on a lightly floured surface until smooth.
5. Divide the dough into 6-8 equal pieces. Roll each piece into a thin circle (about 4-5 inches / 10-12 cm).
6. Carefully transfer each circle to a baking sheet lined with parchment paper. Fold up the edges of each circle by about 1/2 inch (1-1.5 cm) all around, pinching firmly to create a shallow crust or 'fence' (sklanda).
7. Assemble the Tarts: Spread a layer of the cooled potato filling evenly within the crust edges of each tart.
8. Carefully spread a layer of the cooled carrot filling on top of the potato layer.
9. Bake: Bake in the preheated oven for 20-30 minutes, or until the crust is firm and the filling is heated through and slightly set.
10. Let the sklandrauši cool slightly on the baking sheet before transferring to a wire rack.
11. Serve warm or at room temperature. Traditionally, they are served spread with a thin layer of sour cream or heavy cream and sometimes sprinkled with cinnamon sugar just before eating.