Latvia · Dish
Sklandrausis: rye, carrot and potato tart
Sklandrausis is a small round tart with a firm unleavened rye base, a lower layer of potato and an upper layer of sweetened carrot. Traditionally associated with Kurzeme and Liv food culture, it is one of Latvia’s most distinctive regional foods.
- Dish type
- Small sweet-savoury rye tart
- Key ingredients
- Rye flour, potato, carrot
- Strongest association
- Kurzeme and Liv food heritage
- EU status
- Traditional Speciality Guaranteed
This guide is independently written and checked against official EU and Latvian food-quality information.
Sklandrausis
Latvian rye tarts with potato and carrot
Small Latvian rye tarts made with a firm unleavened rye case, a lower potato layer and a gently sweet carrot layer.
- Preparation
- 1 hr
- Cooking
- 25 min
- Total
- 2 hrs
- Yield
- About 15 small tarts
- Energy / serving
- Approx. 410 kcal
Estimated energy is calculated from the listed quantities and stated yield. Actual values vary with brands, optional ingredients, serving size and absorbed frying fat.
Ingredients
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- 600 g rye flour
- 60 g butter, softened
- 150 to 200 ml water
- 1/2 teaspoon salt
- 1 kg floury potatoes, peeled
- 100 g butter for the potato filling
- 100 g sour cream for the potato filling (optional)
- 2 eggs for the potato filling
- 1.5 kg carrots, peeled
- 100 to 150 g sugar, adjusted to the sweetness of the carrots
- 300 g sour cream for the carrot filling
- 2 eggs for the carrot filling
- A pinch of salt
- Cinnamon or caraway, to taste (optional)
Method
-
Prepare the rye dough
Mix the rye flour, softened butter, salt and enough water to form a firm, workable unleavened dough.
-
Shape the cases
Roll the dough 2 to 3 mm thick and cut circles about 10 to 12 cm across. Turn up and pinch a rim about 1.5 to 2 cm high around each circle.
-
Make the potato filling
Boil the potatoes until tender, drain them thoroughly and mash until smooth. Mix with butter, eggs, salt and optional sour cream.
-
Make the carrot filling
Boil or steam the carrots until tender, drain and purée them. Mix with sugar, salt, sour cream and eggs. Add cinnamon or caraway only if desired.
-
Fill the tarts
Spread a layer of potato filling in each rye case, then add a slightly thicker carrot layer on top. Keep the two layers distinct.
-
Bake
Bake in a preheated 220°C conventional oven for about 20 to 25 minutes, until the rye cases are firm and dry and the filling is set.
Storage
Cool completely and refrigerate for up to 3 days. Serve at room temperature or warm gently.
Allergens
Milk, Egg
For eating out in Latvia, see Restaurant and allergy phrases.
What sklandrausis is
The EU product specification describes a round tart with upturned edges made from firm rye-flour dough. Boiled potato filling is placed on the base and carrot filling above it, producing the characteristic orange top and a clear contrast between bread-like crust and sweeter vegetable filling.
Sour cream, sugar, egg, cinnamon or caraway may appear in the topping or seasoning within the documented specification. The variations change the sweetness without removing the basic rye, potato and carrot structure.
Kurzeme and Liv associations
Latvia’s national tourism authority presents sklandrausis as a traditional Liv dish adopted into the cuisine of Kurzeme. It is therefore more useful to seek it in western Latvia than to treat it as an everyday pastry found uniformly across the country.
The regional story is part of the value of the dish. Producer visits, heritage events and food workshops can provide more context than a pastry eaten without explanation.
What the protected name means
Sklandrausis is registered under the EU Traditional Speciality Guaranteed scheme. TSG protects a traditional composition or method; it is not the same as a Protected Geographical Indication that restricts production to one place.
The registration is useful to travellers because it gives the name a documented product specification. It does not mean that every carrot tart or every rye pastry is sklandrausis.
Taste and serving style
The carrot layer dominates visually and usually gives a sweet or gently sweet taste, while the rye base remains firm and bread-like. Potato makes the filling denser without turning the tart into a savoury potato pie.
Official Latvian sources describe sklandrausis as commonly eaten cold with tea or milk. A bakery or restaurant may serve a contemporary presentation, so ask if you want the protected traditional version.
Where to try sklandrausis
Kurzeme is the strongest route context, especially around its coastal and Liv heritage areas. Food events, home producers and bakeries may require advance contact rather than operating as walk-in attractions every day.
The tart contains rye gluten and commonly includes dairy; some documented coatings also use egg. Confirm the exact version with the producer.
Questions cooks often ask
Is sklandrausis sweet or savoury?
It is mildly sweet, earthy, and tangy rather than a very sugary dessert. The rye case and potato layer are savoury, while carrot, sugar, and sour cream make the upper layer sweeter.
Does sklandrausis dough need yeast?
No. The rye cases use a firm unleavened dough. Mix in only enough water to make it workable, then roll it thinly and shape the raised rim before filling.
Why are my rye tart cases cracking?
The dough may be too dry, too thick, or left uncovered for too long. Add water gradually while mixing, keep unused dough covered, and pinch the rim while the circle is still flexible.
Which filling goes into the tart first?
Spread the potato filling over the rye base first, then add a slightly thicker carrot layer. Keeping the two layers distinct gives the traditional striped cross-section.
Can sklandrausis be made ahead?
Yes. Cool the tarts completely and refrigerate them for up to 3 days. Bring them to room temperature or warm them gently before serving.
Check the primary information
Sources and editorial checking
This guide was last reviewed on 5 August 2026. The sources below provide the official product specification and Latvian food-quality context for sklandrausis.
EUR-Lex: Sklandrausis product specification
EU Traditional Speciality Guaranteed specification for the dough, layered filling and character of sklandrausis.
Ministry of Agriculture: Food quality schemes
Official Latvian explanation of protected traditional foods including sklandrausis and rye bread.
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