LATVIAN POTATO-CARROT TARTS (SKLANDRAUŠI)

Ingredient Grams Ounces

POTATO FILLING
Potatoes, peeled, boiled and mashed 624 22.00
¼ cup heavy cream 78 2.75
Unsalted butter, melted 78 2.75
Salt 11 0.40

CARROT FILLING
Carrots, peeled, boiled and drained 1110 39.15
Sugar or honey 110 3.90
2 large eggs, beaten 140 4.90

CRUST
¼ cup wholegrain rye flour
42 1.50
Wholegrain rye flour
347 12.25
Water 139 4.90
Salt 7 0.25
1 large egg, beaten 69 2.45
Unsalted butter, melted 42 1.50

In separate bowls, mix the potato filling and carrot filling.

Combine the crust ingredients in the mixer bowl and use the paddle at low (KA2) speed until evenly blended, 3-4 minutes.

Roll the crust out to a thickness of 1/8 inch/3 mm and use a 4-to-5-inch/10-13 cm round cutter to cut into rounds. Combine, re-roll and continue cutting the dough scraps into rounds.

Center each round over a 3-to-4-inch/8-10cm closed cylinder, such as a large water tumbler, beer stein or cylindrical flower vase, and wrap the overhanging edges around the cylinder, then crimping to form a dough cup with walls about ¾-inch/2 cm high.

Fill each cup with a rounded tablespoon, about 1¼ ounces/35 g, of potato filling and spread evenly.

Cover the potato filling with two rounded tablespoons, about 2 ounces/55 g, of the carrot filling, spreading it evenly. Top with caraway seeds, brown sugar or sweetened sour cream, if desired. Arrange on parchment-lined baking sheets.

Preheat the oven to 400°F/205°C and bake until the carrot filling starts to brown, 15-20 minutes.

Eat warm or cold.

Makes about 24 tarts.