Start by browning 10 tablespoons of butter in a medium saucepan over medium heat, stirring frequently until it turns golden brown and emits a nutty aroma—about 5 minutes.

In a mixing bowl, combine the browned butter with 1 1/4 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of kosher salt. Add 1/3 cup of cold water gradually, mixing until a dough forms.

Wrap the dough in plastic and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll the chilled dough on a lightly floured surface until it’s about 1/4 inch thick.

Carefully transfer the dough into a tart pan, pressing it into the edges evenly. Prick the bottom with a fork to prevent bubbling, then line with parchment paper and fill with pie weights or dried beans.

Bake for 20-30 minutes until the crust is golden brown. Remove from the oven and set aside to cool.

In a large mixing bowl, combine the fresh blueberries with 3/4 cup of sugar, 2 tablespoons of cornstarch, 1 teaspoon of cinnamon, and 1/4 teaspoon of kosher salt.

Gently mix in 1/4 cup of fresh lemon juice and 1 teaspoon of vanilla extract, ensuring the blueberries are evenly coated with the mixture.

Allow the filling to sit while the crust continues to cool, letting the flavors meld beautifully.

Once the crust is cooled, pour the blueberry filling into the baked crust, spreading it evenly.

Place the tart back in the oven and bake for an additional 30-40 minutes, or until the filling is bubbly and the blueberries are softened.

After baking, let the Blueberry Tart with Brown Butter Crust cool completely on a wire rack.

For an optional glaze, warm some apricot preserves and brush over the top of the tart for added shine.

Once cooled, slice and serve this delightful dessert either plain or with a scoop of vanilla ice cream on the side to enhance the flavors!