Preheat oven to 400°F.
Combine raisins and whiskey in small bowl. Soak 30 minutes. Strain: reserving raisins and whiskey separately.
Stir reserved whiskey, superfine sugar, 1/4 cup butter and cardamom in a heavy bottom skillet until butter melts and sugar caramelizes , about 5 minutes. Add apples and sauté until tender-crisp, about 3 minutes. Using slotted spoon, transfer apples to bowl. Simmer sauce untl thickened slightly, about 5 minutes. Pour caramel sauce into 11-inch diameter quiche pan, tilting dish to coat bottom. Arrange apple slices over caramel, overlapping slightly.
Sift flour, sugar, baking powder into large bowl. Add remaining 1/2 cup butter and rub in with fingertips until mixture resembles coarse meal. Stir in reserved raisins. Add buttermilk and stir just until combined. Gather dough into ball and knead lightly. Roll out dough on lightly floured work surface to form 11-inch diameter round. Place dough atop apples in quiche dish.
Bake until top is golden brown, about 15 minutes. Cool 10 minutes. Invert tart onto plate.
Slice warem tart and serve wirh whipped cream or ice cream.