Arrange 50 mini muffin paper cups on a sheet pan. In a mixer fitted with a paddle attachment combine the almond paste, jam and tangerine rind until smooth.
Mix in the eggs 1 at a time, adding the single yolk last.
Add the flour and mix on low speed.
Add the melted butter and mix until blended. Fill a pastry bag with the batter and pipe into the cups filling each 3/4 full.
Place 1/4 of a tangerine section, with the cut side facing up on each teacake then sprinkle them all liberally with powdered sugar.
Bake in a preheated 350 degree F oven until firm and lightly browned, about 20 minute. Cool and serve at room temperature in their papers.
