Saliha
Well-known member
150 g (5.2 ounces) boiled cold potatoes
150 g (5.2 ounces) butter
3 dl (1 1/4 cups) all-purpose flour
1 teaspoon baking powder
Filling:
1 liter (1 quart) raspberries or blackberries
1 dl (0.42 cup) sugar
2 tablespoon rye-, barley- or wheat flours
Lubrication: 1 egg
On the top: icing sugar
1. Dough: Grate the boiled potatoes. Mix the baking powder to the flour. Add the grated potato and the butter. Stir until smooth.
2. Roll out 2/3 of the dough as half a centimeter thick plate. Place it in a circular, buttered baking dish.
3. Mix the filling and place it in a baking dish. Make the rest of the dough as the lattice on top of the tart. Brush with egg.
4. Bake at 180 degrees C / 356 degrees F at the bottom of the oven 30-35 minutes.
5. Spread the cooled tart with icing sugar. Serve with whipped cream.
Source: Valkosipuliperunoita ja yrttijuureksia; A.Liimatainen, E.Salonen
Image: http://kotiliesi.fi/ruoka/ruokaideat/munattomia-leivonnaisia
150 g (5.2 ounces) butter
3 dl (1 1/4 cups) all-purpose flour
1 teaspoon baking powder
Filling:
1 liter (1 quart) raspberries or blackberries
1 dl (0.42 cup) sugar
2 tablespoon rye-, barley- or wheat flours
Lubrication: 1 egg
On the top: icing sugar
1. Dough: Grate the boiled potatoes. Mix the baking powder to the flour. Add the grated potato and the butter. Stir until smooth.
2. Roll out 2/3 of the dough as half a centimeter thick plate. Place it in a circular, buttered baking dish.
3. Mix the filling and place it in a baking dish. Make the rest of the dough as the lattice on top of the tart. Brush with egg.
4. Bake at 180 degrees C / 356 degrees F at the bottom of the oven 30-35 minutes.
5. Spread the cooled tart with icing sugar. Serve with whipped cream.
Source: Valkosipuliperunoita ja yrttijuureksia; A.Liimatainen, E.Salonen
Image: http://kotiliesi.fi/ruoka/ruokaideat/munattomia-leivonnaisia