Well after reading another thread which mentioned Yorkshire pudding I developed a serious craving and made myself some within the hour. They tasted delicious with a little butter and maple syrup. I also make hazelnut/maple syrup tartlets which disappear with great speed. Here's the recipe.

I cup packed golden brown sugar
1/3 cup pure maple syrup
3 tablespoons unsalted butter at room temperature
1 teaspoon all purpose flour
2 large eggs
1/2 cup hazelnuts, roasted and chopped

pastry, whatever recipe you like to use for basic pie or tart pastry, shouldn't be sweetened.

Preheat oven to 450F.

Beat sugar, syrup, butter and flour in a medium bowl to blend. Add eggs, one at a time, beating well after each one. Mix in the nuts. Let filling stand while you prepare the tartlet shells.

Roll out pastry dough and cut into 16 rounds of about 3 and 1/4 inches. Fit the rounds into lightly greased, 1/3 cup sized muffin cups, pressing them lightly on the bottom and partially up the sides.

Spoon 2 tablespoons of filling into each shell. Remember to scrape from the bottom a bit as the nuts sink. Bake until the filling browns and a crust forms on the top, approx. 12 minutes. Cool completely,run small sharp knife around muffin cups to loosen tartlets then turn them out. They can be stored, right side up, in an airtight container for no more than two days. Best eaten really fresh.