Place prunes in saucepan.
Cover with water and boil for about 15 minutes.
Drain, reserving liquid.
Remove pits from prunes; then cut them in half and place them back in saucepan.
Rinse apricots (do not cook).
Cut apricots in half and add to prunes.
Next, add salt, cinnamon, and 1/4 cup (190 mL) of the reserved prune liquid.
If the liquid drained from the prunes does not measure 3/4 cup (190 mL), add water to liquid.
Bring to a boil; then reduce heat and cook until mixture thickens.
Divide mixture evenly between the 10 tart shells.
Bake at 425°F (220°C) for 15 minutes.