Spoon 1/2 teaspoon of the preserves into each unbaked tassie shell.
Combine sugar and almond paste.
Add egg yolks, one at a time, beating well after each.
Blend in flour, cream, and orange juice.
Spoon a rounded teaspoon of filling atop preserves in each shell.
Bake in 400°F oven for 15 minutes.
Cool in pans before removing.