| COTTA | Piece of apricot tart, cooked in Italy (5) |
| RICOTTA | Pieces of apricot tart and cheese (7) |
| GOTOPOT | Won work with last two pieces of apricot crumble |
| STRATUM | Layer of tart cooked in its entirety (7) |
| TRATTORIA | Trio with a tart cooked in restaurant |
| GLAZE | A glossy layer of apricot jam, eggwash, ganache or syrup applied to cakes, pastry etc; an impervious vitreous decorative coating on porcelain, pottery and other ceramics; or, a transparent topcoat in |
| TROPICAL | Sort of apricot left in much warmer climes than ours (8) |
| CLAYPOTTS | Tagines including last of apricot make 28Ac in 13Ac (9) |
| PARTICIPATION | Contribution of apricot pit in a stew (13) |
| PUTINTOPRACTICE | Apply tint in mixture of apricot and puce (3,4,8) |
| ATTRACTIVE | Tart cooked at work is appealing |
| HOARDED | Tart cooked, you say, and kept for later |
| ORNAMENTATION | Mean onion tart cooked up for garnish? |
| RATTLING | Fish tart cooked first, making a noise (8) |
| FIRSTRATE | Excellent tart cooked with fries |
| SALMONPINK | Rosy colour with a hint of apricot or peach, like the flesh of a keta (6,4) |
| COTS | Little beds of apricot saplings (4) |
| OFFCOLOUR | 13 from a dish of apricot, perhaps? (3,6) |
| HIPPOCRATIC | Doctor's oath, anagram of APRICOT CHIP (11) |
| TROPIC | Globe marker formed by anagramming all but the A of "apricot" |
