Sklandrausis

Ingredients

• 250 g rye flour
• 50 g plain flour
• 80 g butter
• 100 ml hot water
• 0.5 tsp fine salt
• 1 tbsp caster sugar
• 500 g floury potatoes
• 40 g butter for the potato layer
• 60 ml soured cream for the potato layer
• 400 g carrots
• 60 ml soured cream for the carrot layer
• 2 tbsp caster sugar
• 1 tbsp runny honey
• 1 egg for the carrot layer
• 1 tsp caraway seeds
• 1 egg for glazing
• 1 tbsp single cream
• salt

Before you cook

• Peel the potatoes and cut them into even chunks.
• Peel the carrots and cut them into rounds.
• Cut the dough butter into pieces.
• Line a baking tray with baking paper.

Steps

1. Boil the potatoes in salted water for twenty minutes until soft.
2. Boil the carrots in a second pan for twenty minutes until very soft.
3. Melt the dough butter in a small pan.
4. Mix the rye flour, plain flour, salt and sugar in a bowl.
5. Pour in the melted butter and the hot water.
6. Work the mixture quickly into a firm dough with a spoon.
7. Cover the dough and rest it for twenty minutes.
8. Drain the potatoes and mash them with the butter and soured cream.
9. Season the potato mash with salt and leave it to cool.
10. Drain the carrots and blend them to a smooth purée.
11. Beat the sugar, honey, egg, soured cream and caraway seeds into the carrot purée.
12. Season the carrot mixture with a pinch of salt.
13. Heat the oven to 200°C.
14. Divide the dough into eight pieces.
15. Roll each piece into a thin disc about 12 cm across.
16. Pinch up the edge of each disc into a low wall to make a small open case.
17. Set the cases on the lined tray.
18. Spread a thin layer of potato mash over the base of each case.
19. Spoon the carrot mixture on top and smooth it level.
20. Beat the glazing egg with the cream and brush it over the pastry rims.
21. Bake for twenty-five minutes until the filling is set and the edges are firm.
22. Cool the tarts on a rack and serve them warm or at room temperature.