Start by making the brown butter filling. This needs to chill for 8 hours before you can make the rest of the tart.
Scrape vanilla seeds out of pod and place in a small saucepan with the butter. Heat on medium to melt and then brown the butter. Browning the butter means your browning the milk solids in the butter, yielding an amber color, and a yummy nutty aroma. This will take about 10-15 minutes. Be careful not to leave while butter is browning, because it’ll go from perfect to burnt really quickly!
Once browned, remove from heat.
In a separate bowl, whisk the eggs, sugar, and flour together. Strain the browned butter into the rest of the filling and whisk to combine. Let mixture cool down to room temp, whisk again, then place in an airtight container and chill for 8 hours.
To make the crust, beat butter and powdered sugar together until combined. Add egg, then flour and salt. Once dough forms together, wrap in plastic and chill for 1 hour.
Roll out dough onto a floured surface. Spray an 8” fluted tart shell lightly with some baking spray.
Roll dough out between 1/8” and 1/4” thickness and fit into tart shell. Trim off sides with a pairing knife. Place tart shell in freezer for 10 minutes.
Preheat oven to 375 degrees F. (190 C)
Fill tart shell with brown butter batter. Slice apricots and arrange around the tart.
Bake for 45- 50 minutes.
Chill for 2+ hours, serve and ENJOY!