Sklandrausis: Latvian Vegetable Tart - cooking recipe

Ingredients

Dough
300 g rye flour
50 g lard (or sour cream butter)
1/2 glass water
1 tablespoon crushed caraway seed
1/4 teaspoon salt
Potato Filling
500 g potatoes
1/2 glass milk (the fatter the better)
50 g sour cream butter
1/4 teaspoon salt
Carrot Filling
500 g carrots
2 eggs, from happy outdoor chicken
200 g sour cream
1/2 cup honey
Coat
200 g sour cream
1 tablespoon honey
1/4 teaspoon vanilla
1/4 teaspoon cinnamon

Preparation

Make the dough. Mix lard or butter with a warm water and caraway, and knead into dough of homogeneous consistency. Roll it to 3-5 millimeters thickness. Cut out round shapes with a round object (examples, glass or bowl). Turn up their edges with height of about 2 cm. Place on a baking tray.
Make the potato filling: mash boiled potatoes, add milk, butter and salt. Put a layer of the potato mass on each dough patty until one-third full.
Make the carrot filling: boiled carrots (unpeeled) smash or rub through a sieve and mix with honey, sour cream and eggs. Top the layer of carrot paste on the potato mass and complete the filling.
Bake in a moderate heat until the filling becomes light brown or golden and the dough turns dry and crusty.
Just after baking, cover the tarts with sour cream mixed with some honey and vanillin. Scatter with cinnamon as desired.
Serve warm or cooled with milk, buttermilk or \"skabputra\" (sour porridge).