Preheat oven to 350 degrees F. For tart shells: In a small bowl, combine oats, whole wheat flour, and all-purpose flour; set aside. In a large bowl, combine cream cheese and butter; beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, cinnamon, and salt; beat until well mixed. Beat in as much of the oat mixture as you can with the mixer. Using a wooden spoon, stir in any remaining oat mixture.

Divide dough among twelve 2 1/2-inch muffin cups. Press dough onto the bottom and about 1 inch up the side of each muffin cup. Using a fork, prick dough in several places in each muffin cup.

Bake for 10 to 12 minutes or until the edges of the crusts are lightly browned. Cool in muffin cups on a wire rack for 5 minutes. Remove tart shells from muffin cups; cool on a wire rack.

In a small saucepan, combine apple slices and the water. Bring just to boiling; reduce heat. Cover and simmer for 2 to 3 minutes or just until apple slices are softened. Gently stir in preserves. Stir in apricots and pineapple. Spoon fruit mixture into tart shells. Makes 12 tartlets.

We do not recommend using brown sugar substitute for this recipe.