Sklandrauši — carrot and rye tartlets

Sklandrauši — carrot and rye tartlets. Dark rye flour, Unenriched white all-purpose wheat flour, Butter.

Spēlmaņu Krogs — adaptation

45 + 55 min · 8

Ingredients

• 300 g Dark rye flour
• 30 g Unenriched white all-purpose wheat flour
• 30 g Butter
• 110 g Water
• 2 g Table salt
• 450 g Raw peeled potato
• 800 g Raw carrots
• 90 g Sugar, white
• 100 g Sour cream
• 1 g Ground cinnamon

Preparation

1. Boil the potatoes and carrots separately until tender, about 20 and 25 minutes. Drain thoroughly and mash separately. Heat the oven to 200°C.
2. Mix the flours, melted butter, warm measured water and salt into a firm dough. Roll to 2–3 mm, cut eight discs and raise the edges about 2 cm. Place on a lined baking tray.
3. Spread potato inside each case. Mix the carrot with 70 g sugar and 50 g sour cream, and add on top. Bake 25–30 minutes until the cases are firm. Finish with the remaining sour cream, sugar and cinnamon.