Peel the tangerines and blend them finely in a mixer. Transfer to a pot, add lemon juice and sugar, and bring to a boil.

Simmer on medium-low heat while stirring until the mixture thickens. Once ready, store the jam in sterilized glass jars.

Trim the edges of the bread slices and roll them flat with a rolling pin.

Cut each flattened slice into four pieces.

Punch holes in 8 pieces of bread using a bottle cap or a cookie cutter.

Spread tangerine jam on the remaining 8 pieces and cover them with the holed pieces.