Divide yogurt between 2 small bowls.
Put the jam in a glass bowl and microwave on high for 10 seconds. Pour the jam over the yogurt.
Lay the tangerines on their sides and use a serrated knife to cut them into 1/2-inch-thick slices. Pull the segments apart and scatter over the yogurt. Top with the pomegranate seeds.
Make these up to a day in advance, cover with plastic wrap, and refrigerate overnight.