Blueberry Tart with Brown Butter Crust

1. Stage

In a small pot over medium heat, melt butter. Once melted, reduce heat to medium-low and continue to cook, watching closely and stirring occasionally, until butter simmers and starts to turn golden. Once simmering stops and butter is golden and smells nutty, about 5 minutes, remove from heat. Pour into a medium heatproof bowl and stir in vanilla. Let cool 15 minutes.

2. Stage

Preheat oven to 375º. In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Add cooled brown butter and stir until a crumbly dough forms. Scrape dough into a 9" tart pan with a removable bottom. Using your fingers or back of a measuring cup, press dough in bottom and up sides of pan. Place pan on a small rimmed baking sheet and freeze 15 minutes.

3. Stage

Keeping pan on baking sheet and using a fork, poke bottom of tart shell all over. Line tart with parchment and fill with pie weights or dried beans.

4. Stage

Bake until edges are golden, about 20 minutes. Remove parchment and weights and continue to bake until bottom is golden and cooked through, about 5 minutes more. Transfer pan to a wire rack and let cool.

5. Stage

In a medium pot, whisk water and cornstarch until smooth. Whisk in granulated sugar, cinnamon, and salt to combine. Add 2 c. blueberries and bring to a boil over medium-high heat. Cook, mashing berries with a potato masher or back of a spoon, then stirring frequently, until sauce is thickened enough to well coat back of spoon, 3 to 5 minutes.

6. Stage

Stir in lemon juice and vanilla and return to a boil. Cook, stirring occasionally, until thickened, about 30 seconds more. Remove from heat and stir in 2 c. blueberries.

7. Stage

Scrape blueberry mixture into cooled tart shell and smooth top. Arrange remaining 2 1/2 c. blueberries top side up in a circular pattern over filling. Refrigerate until well chilled and filling is set, at least 2 hours or up to overnight wrapped in plastic.