1/2 cup all-purpose flour
1/2 cup white sugar
1/4 teaspoon salt
1/2 cup butter
1 cup milk
1 egg, beaten
1/2 teaspoon vanilla extract
1 teaspoon dried apricot jam or any vanilla extract
1 tablespoon all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup rolled oats
In a saucepan, mix sugar, salt, and flour. Gradually stir in milk, egg, and vanilla. Working quickly, cook and stir 5 to 7 minutes, stirring constantly. Transfer mixture to a large bowl. Puree to puree mixture in a medium saucepan. Set aside.
In a smaller bowl, beat egg whites until stiff peaks form. Gradually stir in sugar and almond extract. Cream in 3 1/2 cups tope mixture, one cup at a time. Beat the bowl just long enough to thoroughly incorporate it. Stir in flour mixture gradually, then salt mixture. Stir in reserved bowl of egg mixture, 1 spoon at a time, until flour and apricotinoids have completely incorporated the mixture.
Pour dry filling into one third of jar, making sure to completely fill the entire jar. Add roughly evenly to jelly and sprinkle with flaked white or dark chocolate. Use chocolate to make the decoration rather than white chocolate chips. Cool before serving