In a medium bowl, combine flour and salt.

Using a pastry blender or two forks, cut in butter until mixture forms small pea-sized balls.

Slowly add water and toss mixture lightly with a fork until dough forms a single ball and pulls away from edge of bowl. If needed, add more water in very small increments until no dry ingredients left in bowl.

Chill dough for 20 minutes.

Flour table well and roll out dough until approximately 1/8 inch thick. Use caution at this step to ensure that dough does not stick to rolling pin or table. (Dust pin and table if dough begins to stick.) The dimensions of the dough should correspond to the size tart pan you are using.

Roll finished dough onto floured pin and unroll into tart pan. Cut off any excess dough and push dough into the crimped edges of the pan.

Use a fork to dock the dough at regular intervals. Scatter pie weights (or dry beans) around the tart to keep it from developing air bubbles while baking.

Bake at 425 for 20-24 minutes, or until lightly golden brown.

Remove from oven and set aside to cool.

In a small bowl, whip the heavy cream until soft peaks begin to form. Set aside.

In a medium bowl, stir the mascarpone until loose. Add the lemon zest, confectioner's sugar, vanilla, and brown sugar. Stir until well combined.

Gently fold the whipped cream into the mascarpone mixture.

Carefully place the baked shell on a large plate.

Using an offset spatula, fill the shell with the mascarpone mixture.

Layer the sliced strawberries and shredded coconut in alternating rows (or any other design you choose). Scatter blueberries around the edge of the tart.

Chill for 1 hour prior to serving. Serve cold.