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Brief overview
Sklandrausis is a traditional Latvian pastry that speaks to the heart of the country’s rural heritage. Made with a rye flour crust and layered with savoury potato and sweet carrot, it’s a dish that captures the simplicity and depth of Latvian home cooking without relying on extravagance.
Often found at folk festivals, family gatherings, and on farmhouse tables, Sklandrausis is more than just a bite to eat. It reflects centuries of seasonal living, where vegetables from the earth and grains from the field shaped everyday meals. Its quiet, wholesome character has kept it beloved for generations.
What Is Sklandrausis?
Sklandrausis is a small open-faced tart made with a rye flour crust and two layers of filling. The base layer is mashed potato, lightly seasoned and smooth. The top layer is sweetened carrot, often spiced with cinnamon or caraway, giving it a distinctively warming character.
It is typically served at room temperature and can be eaten by hand, making it a popular option for picnics or traditional gatherings. While its appearance is simple, the combination of textures and flavours offers a balanced and satisfying experience with every bite.
Ingredients and Taste
The crust is made from rye flour, water, and a bit of fat, usually lard or butter, resulting in a dense but tender shell that holds the fillings neatly in place. This earthy base sets the stage for the soft and creamy potato and the naturally sweet, spiced carrot topping.
The potato layer is mellow and grounding, while the carrot adds a light sweetness that’s gently lifted by cinnamon or sometimes nutmeg. The contrast is subtle but deliberate, creating a taste that is both hearty and delicate, familiar yet quietly intriguing.
Each bite brings together the warmth of cooked vegetables and the rustic tang of rye. It is not flashy or overly sweet, but it lingers pleasantly. Sklandrausis is a reflection of Latvian cuisine itself: honest, seasonal, and deeply tied to the land.
A Taste of History
Sklandrausis has been around for centuries, most strongly associated with the Livonian people of western Latvia. It is believed to date back to at least the 16th century, a time when grain and root vegetables were cornerstones of everyday meals.
Originally, it was made during seasonal celebrations or as part of rural farm life, when families worked with what the land gave them. In 2013, the European Union granted Sklandrausis Traditional Speciality Guaranteed status, recognising its cultural and historical importance.
Despite its humble ingredients, Sklandrausis has endured, not by evolving with modern trends, but by staying exactly as it has always been. It stands as a quiet symbol of resilience, simplicity, and the Latvian way of turning modest ingredients into something meaningful.
Today, it is more than a regional snack. It is a reminder of a slower, more grounded way of living. Tasting Sklandrausis is like stepping into a story where food connects people, place, and tradition without ever needing to shout for attention.
Latvian Sklandrausis (Sweet Rye Tarts)
Ingredients
For the Rye Crust:
- 150 g rye flour
- 1 tbsp plain flour
- 30 g butter softened
- 1 tsp sugar
- 1/4 tsp salt
- 60 ml cold water
For the Potato Layer:
- 200 g starchy potatoes peeled and chopped
- 1 tbsp butter
- Salt to taste
For the Carrot Layer:
- 200 g carrots peeled and chopped
- 1 egg
- 1 tbsp sour cream
- 1 tbsp sugar adjust to taste
- 1/2 tsp ground cinnamon
- A pinch of nutmeg
- Salt to taste
Optional Garnish:
- Additional sour cream for serving
Instructions
- To begin, preheat your oven to 200°C (fan 180°C). In a large bowl, combine rye flour, plain flour, sugar, and salt. Add softened butter and rub it in using your fingertips until the texture is sandy. Gradually add water and knead lightly to form a firm dough. Wrap and chill for 20 minutes.
- While the dough rests, prepare the potato layer. Boil the chopped potatoes in salted water until soft, about 15 minutes. Drain and mash while hot with butter and a pinch of salt. Avoid over-mashing to prevent a gummy texture. Set aside to cool slightly.
- In a separate pot, boil carrots until tender, about 12 to 15 minutes. Drain and mash thoroughly. Let cool slightly before adding egg, sour cream, sugar, cinnamon, nutmeg, and a pinch of salt. Stir until smooth and lightly spiced.
- Retrieve the dough from the fridge and divide it into 8 equal pieces. Roll each piece into a thin disc, approximately 8cm in diameter. The edges do not need to be perfectly round; rustic shapes are traditional.
- Fold the edges of each disc upward to form a shallow tart shell with an open centre. Pinch the sides gently to keep them in place. These edges should be about 1 to 1.5cm high to contain the fillings.
- Line a baking sheet with parchment paper. Place the rye shells onto the sheet, spacing them evenly. Spoon a thin layer of mashed potatoes into each shell, pressing gently to fill the base.
- Top each tart with a generous spoonful of the carrot mixture. Smooth the surface with the back of a spoon. Do not overfill, as the mixture may spill during baking.
- Transfer the baking tray to the oven and bake for 30 to 35 minutes until the edges of the crust are firm and the filling is set. The carrot top should be slightly puffed and just beginning to colour.
- Allow the tarts to cool slightly before serving. Sklandrausis is best enjoyed warm or at room temperature with a spoonful of sour cream. For presentation, serve on a wooden board or rustic plate to reflect its countryside origins.
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