| FLAN | An open pastry or sponge tart filled with fruit or a savoury mixture |
| VOLAUVENT | A very light puff pastry case usually filled with a savoury mixture (3-2-4) |
| TARTANS | An individual pastry case with a filling of fruit or other sweet or savoury mixture (7) |
| WASH | A bathe, cleanse or rinse in water; a quantity of laundry; lotion; the wake of a ship; a tasteless drink; a thin coat of colour, glaze or slip for painting, pastry or pottery; or, pig swill (4) |
| RAMEKIN | A savoury mixture similar to baked eggs or oeufs en cocotte; or, a miniature often fluted fireproof dish in which an individual portion of said food is traditionally cooked/served (7) |
| TARTLETS | Individual pastry cases with a filling of fruit or other sweet or savoury mixture (8) |
| FLUSH | A rapid flight, spring up or start of game birds; a suffusion of crimson colour in the cheeks; a sudden flow of water; a fresh growth of foliage, flowers or fruit; or, a feeling of excitement (5) |
| GENOISE | An Italian version of a chiffon or sponge, served as a cake in its own right or as the basis of a lady's finger, madeleine or mokatine (7) |
| MEAD | A hayfield or a lea; or, hydromel, melomel, metheglin or other sweet wine flavoured with fruit or spices, but mainly honey from the bee (4) |
| CAPPELLETTI | Pasta in the form of little peaked hats filled with a savoury mixture |
| COMPOTE | From the French for "mixture", word for a comfiture of syrup-stewed seasonal fruit; the stemmed dish in which said hot/cold pudding or breakfast medley is traditionally served; or, a savoury ragout of |
| BLINTZES | Thin, rolled pancakes of Jewish origin, usually filled with fruit or cream cheese (8) |
| QUICHE | Tart filled with rich unsweetened custard; often contains cheese, ham or other vegetables (6) |
| CORNET | From the Latin for "horn", a trumpet-like instrument made of said material originally, but later brass; or, a funnel-shaped pastry or wafer filled with creme patissiere or ice cream (6) |
| PIE | A quantity of mincemeat, plum, pork or other food/fruit baked under a crust of pastry; or, depicted in a winterscape by Monet, a chattering black-and-white green-tinged bird whose short name in questi |
| PUFF | A cream-filled pastry; or, a velvet or feather pad in a powder compact (4) |
| SET | A collection or compendium; a clique; the process in which a blossom forms a berry/fruit; or, a gun dog's indication of game (3) |
| FINGER | Quantity of spirits in a glass based on the breadth of a digit; a long, narrow biscuit or sponge cake; or, one of the stalls of a glove (6) |
| CHARLOTTE | A classic pudding of stewed apples or other seasonal fruit baked in a bread-and-butter or sponge cake casing; or, the forename of the Bronte sister who penned Jane Eyre (9) |
| CROUTE | Fried or toasted round of bread on which a savoury mixture is served, especially as an entree (6) |
