| 1 | Heat oven to 400°F. |
| 2 | Use the pastry to line 6 tart tins 2-inches deep by 2 inches diameter. |
| 3 | Mix the currants with the honey & cicely. |
| 4 | Fill the pastry with the currants. |
| 5 | Cover each tart individually with foil & place on a baking sheet. |
| 6 | Bake for 25 minutes. |
| 7 | Let them cool completely. |
| 8 | if you wish, whip up some cream & pipe it onto the tarts. |
| 9 | Decorate with glace cherries or angelica. |
| 10 | gail duff, "a book of herbs & spices" |
