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Latvian sklandrausis carrot rye tart

Latvian Sklandrausis Carrot Rye Tart

This traditional Latvian tart has a nutty rye crust and a naturally sweet carrot filling. It’s simple, rustic, and perfect for holidays or cozy dessert time.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: latvian
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Rye Crust:
  • 1 1/2 cups rye flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold and cubed
  • 3-4 tbsp cold water
For the Carrot Filling:
  • 2 cups carrots boiled until soft
  • 1 medium potato boiled
  • 1/3 cup sugar adjust to taste
  • 1 tsp lemon zest
  • 1/2 tsp ground cinnamon optional
  • Pinch of salt
Optional Toppings:
  • Fried onions for garnish
  • Drizzle of cream or honey

Method
 

Make the Rye Crust:
  1. Mix rye flour, all-purpose flour, and salt in a bowl. Cut in cold butter until the mixture looks like coarse crumbs. Add cold water, a little at a time, until dough forms. Wrap in plastic and chill for 30 minutes.
Prepare the Carrot Filling:
  1. Mash boiled carrots and potato until smooth. Mix in sugar, lemon zest, cinnamon (if using), and a pinch of salt. The filling should be thick but spreadable.
Assemble the Tart:
  1. Preheat oven to 350°F (175°C). Roll out dough to 1/4 inch thickness. Fit it into tart pans or cut into small rounds. Spread carrot filling evenly over the dough.
Bake:
  1. Bake for 25–30 minutes, or until the crust is firm and lightly golden.
Serve:
  1. Top with fried onions if desired. Serve warm or at room temperature. Drizzle with cream or honey for extra sweetness.

Notes

  • You can make mini tarts for parties or gifts.
  • Boiling carrots keeps the filling naturally sweet without overcooking.
  • Leftovers keep in the fridge for up to 4 days.
  • You can skip sugar for a less sweet version or add herbs and onions for a savory twist.