In a small saucepan, heat butter over low heat until browned and fragrant. Remove from heat and let cool slightly.
In a medium bowl, whisk together eggs and sugar. Add browned butter, whisking until blended. Add almond flour, folding until incorporated.
Place Tartlet Shells on a rimmed baking sheet. Using a levered 2-teaspoon scoop, portion 1 scoop preserves into each prepared Tartlet Shell. Divide almond mixture among tartlet shells. Arrange sliced almonds on top of filling, covering surface.
Bake until filling is firm, 13 to 15 minutes. Let cool completely. Carefully remove from tartlet pans. Store tartlets in an airtight container at room temperature and serve within a day.
Recipe by TeaTime Magazine at https://teatimemagazine.com/cherry-bakewell-tartlets-recipe/