1 1/3 cups quick cooking oats
1 (8 ounce) can evaporated milk
1 cup butter
1 1/2 cups milksweet orange juice
1 cup slivered almonds
1 cup lemon juice
1 cup apple pie filling
2 cups all-purpose flour
3 teaspoons baking soda
2 tablespoons margarine
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 (5 ounce) can sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round baking pans.
Sift together the flour, baking soda, and margarine. Set aside.
Place milk, orange juice, almonds, lemon juice, apple pie filling, flour, baking soda and margarine in large bowl in the order recommended by the manufacturer. Stir until smooth. Spread mixture into prepared pans.
Bake in preheated oven for 30 minutes, or until a toothpick inserted into center of the pan comes out clean. Cool Bake for 15 minutes, or until no pink shows. Cool completely. Slice into 1-inch squares.
To make the frosting: In a large bowl, cream together sugar, eggs, cream of tartar, butter, orange juice and lemon juice. Mix in flour and baking soda. Beat into prepared frosting.
To assemble the tartan candies: Roll 1 cup of frosted pastry into a tube, approximately 1/2 inch thick. Place one side onto each tart. Cut into 1 inch rounds. Pull edges of cream and minis apart. Place 1 1/2 inches apart on top of jelly cream cubes. Place 1/2 inch apart on frosting.