Orange and Cardamom Liverpool Tart

The first mention of the recipe for a Liverpool Tart dates back to a hand-written family cookbook from 1897. Famous for its use of whole boiled and minced lemons and dark muscovado/brown sugar, the original tarts are often seen in local bakeries, topped with a stencil of the famous Liver Bird, the symbol of my hometown city. The original recipe, which cooks the fruit whole, pith and all, is a bold step already, but I’ve swapped in tangy oranges and a heady hit of floral cardamom to take it