Treacle Tartlets

I don't know which is prettier, the tartlets or the hand-painted bamboo mats! The mats were made and painted for me by my Mum, many moons ago in a galaxy far far away....its nice to have things made by her hands, from long ago. I must have something of her, as I hate buying tablecloths, so I pop out and buy fabric and sew up the hems - which is what you can see under the mats! These tarts were made when I was in a mood to desperately use up the treacle that I'd bought over Christmas, and not used up. Do you notice how at Christmas there are no small bottles of treacle around? 
You need some small tartlet tins, or like me, just use a muffin tray.
About 2 sheets of shortcrust pastry
1/4 cup of treacle
1/4 cup brown sugar or white if you haven't any
2 tablespoons of melted butter (- I just chop off a little less than a quarter or a 250 gm block of butter)
1 teaspoon vanilla extract
1 teaspoon flour or atta
Preheat oven to 180 C
Cut out 12 rounds and fit them into the muffin, or tart tins.
Mix the rest of the ingredients together by hand, or using a bar mixie. Its too small to bother taking out the food processor
Pour the treacle into the tartlet shells and bake for 12-15 minutes.
The treacle filling will puff up magnificently - too bad no one else will see this, as it falls as soon as they cool! - and the pastry will be golden.
Serve as it for tea-time, or with cream or icecream for a dessert.