48 miniature tarts

Apricot Filling:
1 1/2 cups dried apricots, cut-up
3/4 cup firmly packed brown sugar
2 cups boiling water
1/2 cup chopped nutmeats

2 cups sifted all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup butter
1 cup quick or old fashioned oats, uncooked
6 to 8 tablespoons water

For apricot filling, combine apricots and brown sugar in saucepan. Add boiling water. Cover; let stand 10 minutes. Bring to boil. Simmer covered for 10 minutes. Remove cover and continue simmering for 10 minutes. Remove from heat; stir in nutmeats. Cool to lukewarm.

For tarts, sift together flour, sugar and salt into bowl. Cut in butter until mixture resembles coarse crumbs. Stir in oats. Sprinkle water by tablespoonfuls over mixture until dough can be formed into ball, stirring lightly with fork.

Divide dough into 48 small balls. Place balls in greased miniature muffin cups. Press out balls of dough on bottom and sides of muffin cups to form tart shells. Fill with apricot filling.

Bake in preheated moderate oven (350 degrees) 35 to 40 minutes or until tarts are browned and filling is bubbly. Remove from pans; cool.