Sklandrausis — Latvian Carrot and Potato Tart

Shopping list

• 200 g rye flour

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• 100 g plain flour

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• 100 g cold unsalted butter — cubed

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• 3 tbsp soured cream

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• 2 tbsp cold water

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• 300 g carrots — peeled and chopped

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• 150 g floury potatoes — peeled and chopped

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• 80 g caster sugar

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• 1 tsp ground caraway seeds

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• 60 ml double cream

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• 1 tbsp icing sugar — for dusting

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Step by step

1. 1

   Rub the rye flour, plain flour, and cold butter together in a bowl until the mixture resembles breadcrumbs. Stir in the soured cream and enough cold water to bring the dough together. Wrap in cling film and chill for 30 minutes.

2. 2

   Boil the carrots and potatoes in salted water for 15– 18 minutes until very soft. Drain thoroughly and mash until completely smooth.

3. 3

   Stir the caster sugar, ground caraway, and double cream into the mash. Set aside to cool slightly.

4. 4

   Preheat the oven to 200°C (180°C fan).

5. 5

   Roll the chilled dough on a lightly floured surface to about 3 mm thick. Cut out 10 cm rounds and press each into the holes of a muffin tin, or place on a lined baking tray, crimping the edges to form shallow tart shells.

6. 6

   Divide the filling among the pastry shells, smoothing the tops.

7. 7

   Bake for 25– 30 minutes until the pastry is firm and the filling is lightly golden.

8. 8

   Cool on a wire rack and dust with icing sugar before serving.