A croissant is a buttery, flaky, viennoiserie pastry of Austrian origin, named for its historical crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough.
A macaron or French macaroon is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring. There is some variation in whether the term macaron or macaroon is used, and the related coconut macaroon is often confused with the macaron.
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.