Saturday Morning With Jack Tame

This dessert celebrates mandarins and will make you feel better about the weather getting cool! Instead of the usual biscuit base I use a circle of crisply-baked sweet short pastry – try it, you’ll like it!    1 sheet sweet short pastry  2 tsp caster sugar  500g cream cheese  ¾ cup caster sugar  2 tbsps brown sugar  1 heaped tbsp plain flour (gluten free is fine)  3 large eggs ¼ cup cream  2 tbsps brandy  Zest from 4 mandarins + juice from 2  ½ cup sultanas    Topping  1-2 mandarins, peeled and thinly sliced to garnish  Olive oil for brushing  1/3 cup sugar  Juice from remaining 2 mandarins    Preheat oven to 180 C. Grease and line a 20cm spring form tin. Lightly flour and roll pastry sheet to slightly larger than it comes. Sprinkle with first measure of caster sugar and sandwich between baking paper and 2 oven trays. Bake until crisp – about 15-20 minutes. Set aside to cool then cut into a circle to fit base of tin.Make the filling by beating cream cheese until smooth. Add sugars, flour and eggs and continue