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Creamy Cheese Used In Apricot Tart

We've checked our database and believe the answer is RICOTTA which was last seen in the The Guardian Cryptic crossword.
Check other possible answers below.
We think the answer to this crossword clue is: RICOTTA
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Best Possible Answers

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LettersAnswerClue
99%7Exact Match!
noun

• soft Italian cheese like cottage cheese

30%5Tart, perhaps - or not tart
adjective

• having or denoting the characteristic taste of sugar

• (used of wines) having a high residual sugar content

• not containing or composed of salt water

noun

• a dish served as the last course of a meal

• English phonetician; one of the founders of modern phonetics (1845-1912)

• a food rich in sugar

• the taste experience when sugar dissolves in the mouth

• the property of tasting as if it contains sugar

adverb

• in an affectionate or loving manner (`sweet' is sometimes a poetic or informal variant of `sweetly')

adjective satellite

• having a sweet nature befitting an angel or cherub

• pleasing to the ear

• pleasing to the senses

• pleasing to the mind or feeling

• having a natural fragrance

• not soured or preserved

• with sweetening added

28%7Tart with a creamy interior
noun

• a tart filled with rich unsweetened custard; often contains other ingredients (as cheese or ham or seafood or vegetables)

• a member of the Mayan people of south central Guatemala

• the Mayan language spoken by the Quiche

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Clue Last Found In...

Source #Number Answer
The Guardian Cryptic19 Jun 2003 Down 16
This clue was last seen in the publications above.

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Similar Clues

ClueSource
1
Apricot tart overshadows food from Italy
Telegraph Cryptic - 20 Sep 2024
 Telegraph Cryptic / 20 Sep 2024
2
Bel ___, creamy cheese
New York Times - 16 Oct 1986
 New York Times / 16 Oct 1986
3
Creamy cheese
New York Times - 23 Apr 1980
 New York Times / 23 Apr 1980
4
Often has a creamy texture and a slightly tart taste
5
Tart, perhaps - or not tart
The Guardian Quick - 05 Feb 2001
 The Guardian Quick / 05 Feb 2001
6
Tart with a creamy interior
7
With a creamy cheese sauce
New York Times - 24 Sep 2000
 New York Times / 24 Sep 2000

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