code: def runTest(self):
      data = self.spark.createDataFrame(
          [
              [
                  1,
                  """
              Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking 
              parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of
               butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 
               12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
               
              Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. 
              Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a 
              little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just 
              about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.
               
              Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to 
              each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg 
              (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully 
              remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined 
              baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely 
              then eat with piccalilli, or your favourite pickle.             
              
              Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking 
              parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of
               butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 
               12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
               
              Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. 
              Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a 
              little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just 
              about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.
               
              Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to 
              each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg 
              (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully 
              remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined 
              baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely 
              then eat with piccalilli, or your favourite pickle.      
              
              Heat oven to 200C/180C fan/gas 6. Line each hole of a 12-hole muffin tin with a thin strip of baking 
              parchment across the middle that’s long enough so the ends stick out a centimetre or two – use a dab of
               butter to stick in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 
               12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.
               
              Sprinkle 1 tsp of breadcrumbs into the base of each pie. Tip the rest of the crumbs into a mixing bowl. 
              Squeeze in the sausage meat, discarding the skins, along with the bacon, mace, pepper, sage and just a 
              little salt. Get your hands in and mash and squish everything together until the breadcrumbs have just 
              about disappeared. Divide mixture between the holes, packing in firmly and shaping to a dome in the middle.
               
              Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to 
              each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg 
              (don’t throw away leftovers) and sprinkle with sesame seeds. Bake for 30 mins until golden then carefully 
              remove the pies from the tin, using the parchment ends to help you lift them out. Sit on a parchment lined 
              baking tray, brush all round the sides with more egg and put back in the oven for 8 mins. Cool completely 
              then eat with piccalilli, or your favourite pickle.      
              """.strip().replace(
                      "\n", " "
                  ),
              ]
          ]
      ).toDF("id", "text")
  
      document_assembler = (
          DocumentAssembler()
          .setInputCol("text")
          .setOutputCol("documents")
      )
  
      bart = (
          BartTransformer.pretrained("distilbart_xsum_12_6")
          .setTask("summarize:")
          .setMaxOutputLength(30)
          .setInputCols(["documents"])
          .setOutputCol("summaries")
      )
  
      pipeline = Pipeline().setStages([document_assembler, bart])
      results = pipeline.fit(data).transform(data)
  
      results.select("summaries.result").show(truncate=False)
  
imports: import unittest
  import pytest
  from sparknlp.annotator import *
  from sparknlp.base import *
  from test.util import SparkContextForTest
label_desc: Use image node_id 2 for calling the BartTransformerMaxLengthTestSpec obj's underlying member method code with example usage: obj.runTest() without return types