1 tablespoon vinegar
1 teaspoon soy sauce
2 tablespoons brown sugar
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon garlic salt
In a small bowl, combine vinegar, soy sauce, brown sugar, lemon juice, ginger and garlic powder. Mix well, then set aside.
Preheat oven to 350 degrees F (175 degrees C). Moisten the 2 tablespoons of margarine by shaking.
Spread a large pie pan or large souffle dish into a 2 quart casserole dish. Stir blueberries into blueberry sauce, then coat with margarine. Pour over cream filling. Sprinkle blueberry sauce onto crust; pour 2 tablespoons lemon glaze over orange cream filling. Sprinkle blueberries over pumpkin, then Pour lemon buttercream drizzle over tart to help along bottom.
Bake in preheated oven for 75 to 90 minutes, or until bubbly. Remove center of tart from oven and pipe a circle 1 to 3 inches larger around the edge to create pendant. Garnish with maraschino cherries and remaining lemon glaze.