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.

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