Tuaca is an Italian naturally flavored brandy liqueur. Tuaca is a sweet golden brown blend of brandy, citrus essences, vanilla, and other secret spices. It is bottled at 70 proof. Tuaca’s mild, sweet flavor makes it popular as a cordial, mixed by some with coffee.
Two Crust pastry dough, enough for a 9-inch cake pan
4 large peaches, thinly sliced
1/2 cup brown sugar
2 tablespoons all-purpose flour
1 tablespoon butter
¼ teaspoon cinnamon
2 tablespoons Tuaca
1 whole egg, beaten with 1 tablespoon of water
Ice cream, for serving
Preheat the oven to 375 degrees F.
Fit one pastry into a 9-inch cake pan.
In a bowl, gently mix peaches, sugar, cinnamon, Tuaca, and flour together. Arrange the fruit mixture in circles until the crust is covered. Cut the butter into small pieces and distribute it over the peaches.
Cut the second pastry dough into ½-inch wide strips. Weave the strips on top of the peaches.
Fold up the pastry dough’s edge over the strips’ edge.
Brush the pastry with the beaten egg.
Bake for 45 minutes or until the pastry is golden brown and the fruit is bubbling. Cool the crostata on a rack, and serve warm or at room temperature with your favorite ice cream.