Peach and Mandarin Tart

Experimenting here with pastry and fruit. Starting with a little shortcrust pastry..

Place the pastry circle over a springform cake tin; push it up against the inside edges of the tin. Bake it until it starts to brown then load it up with any soft fruits, pushing the edges back as you go. I didn't use quite enough fruit to prop up the sides.
Save a little of the juices from the fruit cans; add them to a pan and bring to the boil, adding a little brown sugar along the way. Once you have a nice gloopy syrup, pour it over the fruit and return it to the oven until the pastry is nicely browned. 
Adding a little (or a lot) of double cream over the top to finish.