Peach Tarts

2 eggs, well beaten
2 cups dairy sour cream
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup Smucker's Peach Preserves
12 unbaked 3-inch pastry shells
Toasted slivered almonds

Place pastry shells on cookie sheet. Combine eggs, sour cream, and vanilla and almond extracts; blend well. Fold in preserves. Spoon mixture into pastry shells. Sprinkle tops with almonds. Bake in a 350° F oven 25 to 30 minutes, or until mixture is set. Refrigerate at least two hours before serving.