Heat your Wildcat oven to 200oC – 220oC, close the smoking vents & Baffle plate. Place shelf in the centre of the oven.
170g unsalted butter, plus 20g extra melted
1 Cup Icing sugar, sifted
1 Cup Plain flour
2 Tsp. Ground Cinnamon
¼ Tsp. Ground Cardamom
Finely grated rind of 1 Lemon
3 Apples, peeled, cored & quartered. (1 apple chopped into small pieces)
2 Tbsp. Raw sugar
Grease a 22cm pie dish & line with baking paper.
In a bowl place the icing sugar & butter, cut into small chunks.
Using an electric mixer, beat the butter & icing sugar until light & fluffy.
Add eggs, one at a time, beating well after each addition until you have a smooth batter.
Sift together the flour & spices then gently fold into the batter with the lemon rind until well combined.
Add 1 chopped apple & mix until just combined.
Place the batter into the prepared pie dish & smooth the top.
Slice the remaining Apples & arrange over the top of the batter.
Sprinkle with raw sugar & bake for 20 Minutes. Check to make sure tart is cooking evenly, turn if necessary & cook for a further 10 – 15 minutes, use a skewer to test.
Brush with the melted butter & cool in the dish.