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Tourte of Sausage and Winter Fruits




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Tourte of Sausage and Winter Fruits
Bon Appetit February 1982

1/2 cup water
1/2 cup sour cream
2 tablespoons unsalted butter
2 teaspoons sugar
2 teaspoons dry yeast
1 egg
1 teaspoon salt
1/2 teaspoon white pepper
4 cups unbleached flour
One 12-ounce package mixed dried pitted fruit, finely chopped
1 cup dry white wine
1 tablespoon butter
1 large onion, chopped
2 tablespoons Cognac
2 Granny Smith apples, cored and finely chopped
1 pound Kielbasa, cooked, skinned, coarsely chopped
Salt and freshly ground pepper
1 egg beaten with 1 teaspoon cold water
12 ounces Gruyère, shredded

Grease a large bowl and set aside. Combine water, sour cream, butter and sugar in small saucepan over low heat; warm to 100 degrees F. Remove from heat and let cool to 60 degrees F. Stir in yeast. Let stand until bubbly and proofed, about 10 minutes. Transfer yeast mixture to processor. Add egg, salt and pepper and mix until blended. Mix in enough flour to make a soft, slightly
sticky dough. Continue mixing until dough is smooth and elastic. Transfer to prepared bowl, turning to coat entire surface. Cover and let stand at room temperature until more than doubled, about 1 1/2 hours. Punch down dough and let rise again.
Meanwhile, combine mixed fruits and wine in medium bowl and set aside. Melt 1 tablespoon butter in a large skillet. Add onion and sauté until browned. Drain wine from fruit into skillet. Increase heat to high, add Cognac and boil, stirring constantly, until it is reduced to a thin glaze. Remove from heat and stir in fruit, apples and sausage. Let cool. Blend in shredded Gruyère. Season with salt and pepper.
Generously grease an 11-by-1-inch tart pan with removable bottom. Punch dough down and transfer to lightly floured work surface. Remove 2/3 of dough and roll into a 15-inch circle. Press circle into bottom of prepared pan, leaving generous overhang. Spoon fruit filling into pan. Roll out remaining dough as thinly as possible and trim to 13-inch circle (reserve scraps). Moisten edges of both pieces of dough with water. Arrange 13-inch circle over tourte, pinching edges to seal. Fold edges under to form thick coil of dough around tourte. Cut remaining scraps into long, thin strips and decorate top of tourte in a crisscross pattern. Cover with towel and let rise until doubled, about 1 hour.
Position rack in bottom third of oven and preheat to 375 degrees F. Brush tourte with beaten egg. Bake until golden brown, about 50 minutes. Cool 20 minutes in pan; then carefully unmold onto wire rack. Serve warm.
Serves 6 to 8.

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