A tender potato dough of flour, boiled grated potatoes, egg, butter and sugar, rolled out, cut into squares and baked quickly in a hot oven. From Erken's Stor kokebok (the Big Cookbook, 1949), p. 398.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 398 (falt i det fri)
The recipe is short and sits among the potato dishes in the 1949 edition. Despite the name, the "tart" is cut into squares after rolling.
Work the dough
Work all the ingredients together into a smooth dough.
Roll and fold
Roll the dough out and fold it together alternately, several times.
Cut and bake
Finally roll the dough out to the thickness of a finger and cut into squares. Brush with egg and bake quickly in a hot oven (about 225 °C (435 °F)).
"Hot oven" is read as about 225 °C (435 °F). "Laid together alternately" is explained as folding the dough. Setting a little egg aside for brushing is an interpretation.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Potet
Egg
Smør
Product data and prices via Kassalapp. Prices are updated daily and may vary.
Note on Modernised
«Varm ovn» er tolket som ca. 225 °C. «Legges sammen vekselvis» er forklart som å brette deigen. At litt av egget settes av til pensling er en tolkning.
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