Make tea time even more delicious by adding a treat alongside made with tea.

I’m not talking about matcha, either.

But Darjeeling.

It may not have the showy color of that now-ubiquitous Japanese powdered green tea. But this black tea from India has an appeal all its own, possessing haunting smoky, apricot, and peach notes, as well as gentle astringency.

It’s also simply fabulous in this “Blackberry-Darjeeling Frangipane Tart,” where the dried leaves get pulverized into the sweet hazelnut cream that’s spread on a crisp tart shell, then studded with fresh blackberries.

This lovely recipe is from “More Than Sweet” (Hardie Grant), of which I received a review copy.

It was written by Marie Frank, a Danish pastry chef in Copenhagen. Interestingly enough, Frank was not a fan of desserts as a child and teen, thinking them too boring or too sweet compared to the rest of the meal. It wasn’t until she was on maternity leave after giving birth to her son that the switch flipped. She happened to pick up a French baking book she had bought years before but never looked at, and grew mesmerized.

After conquering basic and classic recipes, she realized what intrigued her most were uncomplicated desserts that put flavor first.

The more than 80 recipes in this cookbook are a testament to that philosophy with such captivating recipes as “Plum Galette with Sichuan Pepper,” “Green Apple & Celery Granita,” “Whipped Brown Butter Shortbread with Orange & Ancho Chile,” and “Walnut & Pecan Cake with Red Miso.”

This blackberry tart starts with a sweet pastry crust made with butter, all-purpose flour, powdered sugar, and a smidge of almond flour. Frank’s pastry shell recipe makes enough for two tarts, so you can save one dough round in the freezer for another time. Roll out the remaining dough round — it’s pretty sticky so flour your surface — to fit in the bottom of a tart pan with a removable bottom. Place the tart pan in the freezer to chill and set up.

Whip together butter and sugar for the frangipane, then stir in an egg, ground hazelnuts, vanilla extract, salt, the Darjeeling tea leaves, and a little cornstarch. Spread the frangipane on top of the crust before arranging whole blackberries over the top. Bake until golden.

The crust emerges cookie-crisp; the frangipane is firmer, but still soft, with a nice nuttiness plus a sweet roasty quality from the tea. The blackberries are sweet and juicy, and create such a beautiful design on top.

Serve slices of this not-too-sweet tart as is. Or with whipped cream or vanilla ice cream. And of course, a cup of Darjeeling tea.

My husband took one look at this impressive tart and declared that it looked professionally made. I’ll take that as the highest of compliments.

Blackberry-Darjeeling Frangipane Tart

(Makes one 9-inch tart)

For hazelnut frangipane:

3 1/2 tablespoons (50 grams) unsalted butter

1/4 cup (50 grams) dark brown sugar

1 egg

1/2 cup (50 grams) ground hazelnuts

1 1/2 tablespoons (15 grams) cornstarch

1 tablespoon finely ground Darjeeling black tea

1 teaspoon vanilla extract

1/4 teaspoon salt

For the tart:

One frozen (9-inch) unbaked Basic Sweet Pastry Shell (recipe follows)

2 cups (300 grams) fresh blackberries

Make the frangipane: Add the butter and sugar to a stand mixer, fitted with the paddle attachment, and mix at low speed until combined. It doesn’t need to be creamed, just mixed until no lumps of butter remain.

Scrape down the sides of the bowl, then add the egg, followed by the ground hazelnuts, cornstarch, tea, vanilla, and salt and mix — still at low speed — until it comes together.

Assemble the tart: Preheat the oven to 350°F (180°C with the fan on convection).

Remove the tart shell from the freezer and place it on a sheet pan, then spread the frangipane on top and smooth it out using an offset spatula.

Arrange the blackberries all over the frangipane and bake the tart until the frangipane is golden brown, 40 to 50 minutes. Remove the pan from the oven and transfer to a wire rack to cool.

Serve the tart with vanilla ice cream or creme anglaise.

Basic Sweet Pastry Shell

(Makes enough for two 9-inch tarts)

1/2 cup (65 grams) powdered sugar

9 tablespoons (125 grams) unsalted butter, at cool temperature (about 65°F/18°C)

1 egg

1 3/4 cups (220 grams) all-purpose flour

2 1/2 tablespoons (15 grams) almond flour

1/4 teaspoon salt

Sift the sugar to remove any lumps.

Combine the butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment, and mix on low speed until combined. It doesn’t need to be creamed, just mixed until no lumps of butter remain.

Scrape down the sides of the bowl, add the egg and mix on low speed until combined, 1 to 2 minutes.

Whisk together the all-purpose flour, almond flour, and salt in a medium bowl, then add to the bowl of the mixer and mix — still on low speed — until it comes together — 1 to 2 minutes.

You can prepare both tart shells now or wrap one in plastic wrap and freeze for up to 3 months.

To make two tart shells, gather the dough into two balls, flatten into disks, and cover with plastic wrap. Refrigerate the dough for at least 30 minutes.

Unwrap one pastry disk and place in between two sheets of parchment paper, lightly flouring them lightly if need be. Then, roll out to a 1/8-inch thickness.

Remove the parchment and carefully roll the pastry around the rolling pin, then use it to transfer and unroll the dough over a 9-inch tart pan. Gently press the pastry into the corners and sides of the tart pan and trim off an excess dough.

Place the lined tart pan in the freezer until the pastry is firm and very cold, around 30 minutes.

For the Blackberry-Darjeeling Frangipane Tart, it’s not necessary to blind-bake the tart shell.

However, if you’re using the tart shell for a different recipe and need to blind-bake it, preheat the oven to 350°F/180°C.

Line the tart shell with aluminum foil, making sure to press it into the corners and sides of the tart, then fill to the brim with sugar, rice, or pie weights.

Transfer the tart to a sheet pan and bake until pale golden, bout 20 minutes. Carefully remove the foil and weights.

Bake the tart shell for another 10 minutes until golden brown,

Remove the pan from the oven and transfer to a wire rack. Let cool completely before removing the tart shell from the pan.

From “More than Sweet” by Marie Frank

More Blackberry Recipes to Enjoy: Blackberry Oatmeal Cake

And: Blackberry Sorbet

And: Imperial Stout Milk Sorbet with Blackberry-Fig Jam by Salt & Straw

And: Blackberry & White Chocolate Muffins

And: Blackberry-Rye Cream Scones

And: Blackberry Torta Della Nonna