Ingredients

CRUST

• 10 tbsp. 

  (1 1/4 sticks) butter, cubed

• 1 tsp. 

  vanilla extract

• 1 1/4 c. 

  all-purpose flour

• 1/4 c. 

  granulated sugar

• 1/2 tsp. 

  baking powder

• 1/4 tsp. 

  kosher salt

FILLING

• 1/3 c. 

  water

• 2 tbsp. 

  cornstarch

• 3/4 c. 

  granulated sugar

• 1 tsp. 

  ground cinnamon

• 1/4 tsp. 

  kosher salt

• 6 1/2 c. 

  fresh blueberries, divided

• 1/4 c. 

  fresh lemon juice

• 1 tsp. 

  vanilla extract

Directions

Directions

• CRUST

  1. Step 1In 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. Step 2Preheat 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. Step 3Keeping 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. Step 4Bake 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.

• FILLING

  1. Step 1In 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.
  2. Step 2Stir 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.
  3. Step 3Scrape 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.