Glace cherries or angelica, -optional Heat oven to 200ºC . Use the pastry to line 6 tart tins 5 cm deep by 5 cm diameter. Mix the currants with the honey & cicely. Fill the pastry with the currants. Cover each tart individually with foil & place on a baking sheet. Bake for 25 minutes. Let them cool completely. If you wish, whip up some cream & pipe it onto the tarts. Decorate with glace cherries or angelica. Gail Duff, "A Book of Herbs & Spices"