Heat oven to 375°.
Prepare tart shells; reserve pastry scraps.
Beat egg whites until foamy.
Gradually add sugar; beat until stiff peaks form.
Fold in almonds.
Spread 1 tablespoon jam over bottom of each tart shell; spoon in 1/3 cup almond filling and spread evenly.
Roll pastry scraps; cut into 1/4-inch strips.
Criss cross 2 strips on each almond-filled tart.
Place on baking sheet.
Bake until filling is delicate golden brown, 20 to 25 minutes.
Cool; remove foil.