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| Expand? | Letters | Answer | Clue | |||||
| 99% | 5 | Exact Match! | ||||||
noun • the outer layer of the Earth • a hard outer layer that covers something • the trait of being rude and impertinent; inclined to take liberties verb • form a crust or form into a crust | ||||||||
| 31% | 5 | Tart, 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 | ||||||||
| 20% | 7 | Tart, upper part containing bread | ||||||
noun • a dirty untidy woman • A sexually loose woman • a woman adulterer | ||||||||
Tart Part Crossword Clue
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times22 Aug 2002 | Down 4 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | Dessert, for the most part, is tart
The Guardian Cryptic -
14 Aug 2024 | The Guardian Cryptic / 14 Aug 2024 |
2 | Edible part of a plant with a sweet or tart taste | |
3 | Part lion, part goat, part serpent | |
4 | Tart, perhaps - or not tart
The Guardian Quick -
05 Feb 2001 | The Guardian Quick / 05 Feb 2001 |
5 | Tart, sour
The Guardian Speedy -
11 Nov 2012 | The Guardian Speedy / 11 Nov 2012 |
6 | Tart, upper part containing bread
The Guardian Everyman -
25 Apr 2010 | The Guardian Everyman / 25 Apr 2010 |
7 | Tart English jelly fruit
New York Times -
22 Oct 2015 | New York Times / 22 Oct 2015 |
