Buy 500g, available at your Relais Desserts pastry shop.

Cream (work with a whip) the butter and the icing sugar.

Gradually add the egg at room temperature and finish by adding the almond powder and the custard powder.

Cut the tangerines in four pieces, with their skin.

Add the brown sugar and bake on a low heat during 1 hour, mixing from time to time.

Mix and adjust the texture by adding some tangerine juice.

Put away for one night in the refrigerator.

Bake the dry sugar to obtain a caramel.

Cool it down with the warm milk.

Mix the eggs with the custard powder and thin down with the warm milk and bake to a boil. Cover with a film in contact and put away in the cold.

To finish, mix the almond cream and the caramel pastry cream, and add the 80g of tangerine marmalade.

Lower the puff pastry to 3 mm and cut away two circles, each 18 cm in diameter.

As the first circle serves as a base for the galette, soak its borders slightly with a bit of water. With a 10 mm diameter plain pastry bag, raise the cream from the centre in the shape of a rosette, 3 cm away from the border.

Lay the second circle on top of the first and brown with the egg yolk.

Draw a rosette with a knife, from the centre outwards.

Bake at 170°C in a ventilated oven or at 180°C for about 1 hour.

After baking for 45 minutes, sprinkle with icing sugar and put back in the oven to obtain a light caramel with a nice shine.

Lay a small amount of tangerine marmalade at the centre of the galette to finish.

To be tasted warm.