1 1/2 c. dried apricots, cut up
3/4 c. firmly packed brown sugar
2 c. boiling water
1/2 c. chopped nut meats

TARTS:

2 c. sifted all-purpose flour
1/2 c. granulated sugar
1/4 tsp. salt
1 c. butter
1 c. quick or old fashioned oats, uncooked
6 to 8 tbsp. 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 nut meats. 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 tablespoon over mixture until dough can be formed into ball, stirring lightly with fork.

Divide dough into about 48 small balls. Place balls in muffin cups (greased). 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. Makes about 48.