For the tart dough, combine dry ingredients in bowl of a stand mixer fitted with a paddle attachment. Add butter and beat until dough becomes crumbly, like coarse meal. Add yolks and vanilla extract and mix until dough just comes together. Add water a few drops at a time and continue to mix until the dough forms a ball. Remove dough from the mixer, lightly press and form into a disk. Wrap in plastic wrap. Refrigerate 2 hours or overnight.

Preheat oven to 325°.

Roll chilled dough on a flat, floured surface to ⅛-inch thickness. Cut dough into rounds about 4½-inches in diameter. Press dough into 4-inch tart pans. Use a fork to prick several holes into the bottom of the dough. Refrigerate for 20 minutes. Bake 25 minutes or until the edges are golden brown. Remove from oven and cool.

For the lemon curd, combine eggs and sugar in a bowl of a stand mixer and whip until pale and fluffy (2 minutes). Meanwhile, combine juice, lemon zest and butter in a non-reactive saucepan and bring to a boil. Add egg mixture to juice mixture in saucepan and cook on medium heat, stirring constantly, until the mixture thickens and begins to boil. Remove from heat and strain through a fine mesh strainer; discard solids. Set over an ice bath to chill. When cool enough, add salt and stir to incorporate. Refrigerate for at least 2 hours.

For the blueberry compote, combine ingredients in a small saucepan and simmer until blueberries break down. Cool.

When tart shells and lemon curd are fully cooled, remove shells from pans, and fill with lemon curd.

Serve the tarts with blueberry compote and whipped cream.

Makes 8 (4-inch) tarts.

Recipe by Pastry Chef Angelyne Canicosa, Avenue N American Kitchen, Rumford