Sklandrausis (Latvian Rye Carrot and Potato Tarts)

Nov 3, 2026 · By VanillaGoods

Baking Pies tarts Medium

Sklandrausis (Latvian Rye Carrot and Potato Tarts)

Little open rye tarts with a raised edge, a layer of buttery mashed potato and a honey-sweetened carrot topping. They are traditionally eaten cold with tea or milk. Makes 10 tartlets in about 1 hr.

Prep 40 min

Cook 20 min

Total 1 hr

Yield 10 tartlets

Ingredients

Adjust yield

tartlets

2 ⅓ cups (300 g)rye flour
⅓ cup (75 g)unsalted butter, softened, for the dough
¾ cup (180 ml)warm water
1 tsp (4 g)granulated sugar
½ tsp (3 g)salt, for the dough
14 oz (400 g)potatoes, peeled and cut in chunks
¼ cup (60 ml)whole milk
1 ½ tbsp (20 g)unsalted butter, for the potato layer
½ tsp (3 g)salt, for the potato layer
1 lb (500 g)carrots, peeled and cut in chunks
2 tbsp (40 g)honey
2 ½ tbsp (40 g)sour cream
1 (50 g)egg, for the carrot layer
1 (50 g)egg, beaten, for brushing the edges, for the to finish

Fresh ingredient guides

CarrotsHow to pick, season & nutrition · 45 kcal per 110 g

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Instructions

Boil the potatoes in salted water 15 to 20 minutes until tender. In a separate pot, boil the carrots 20 minutes until very soft. Drain both well.
Dissolve the sugar and salt in the warm water. Mix with the rye flour and butter and knead 5 to 7 minutes into a soft, slightly sticky dough. Rest 10 minutes.
Heat the oven to 400 F (200 C) and line a baking sheet with parchment.
Roll the dough 3 to 4 mm thick on a lightly floured surface. Cut ten 8-cm (3-inch) rounds, re-rolling scraps. Fold up the edges 1 cm (half inch) to make a rim, and set on the sheet.
Mash the potatoes with the milk, butter and salt until smooth. Blend or mash the carrots with the honey, sour cream and egg until smooth.
Spread about 1 teaspoon of mashed potato in each case, then top with about 1 tablespoon of the carrot mixture.
Brush the rims with egg and bake 15 to 20 minutes until the pastry is cooked and the tops have faint golden spots. Cool on a rack.

Tips

Drain the vegetables really well so the fillings are not wet.
Rye dough is sticky; flour the surface lightly and work fast.
The flavor improves after a few hours or the next day.
Bake until the carrot layer, which contains egg, is set; refrigerate leftovers within 2 hours.

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Recipe FAQ

How long does it take to make sklandrausis (latvian rye carrot and potato tarts)?

Plan on 40 minutes of prep and 20 minutes of cooking. The recipe makes 10 tartlets.

How should I store sklandrausis (latvian rye carrot and potato tarts)?

Refrigerate, covered, up to 3 days; best eaten cool or at room temperature.

Can I make sklandrausis (latvian rye carrot and potato tarts) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

A rye-dough pie with a potato layer and a sweetened carrot layer, traditionally from the Kurzeme region of Latvia. Serve it with cold milk or tea.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

251 Calories / serving

8.0g Fat

39.5g Carbs

5.3g Protein

7.2g Sugar

Whole recipe (10 servings): ~2510 cal · 80g fat · 395g carbs · 53g protein · 72g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.