Preheat the oven to 350°F (180°C).

Roll out the pie crusts and use a 3 inch (7cm) round cookie cutter to cut out 12 circles.

Line a 12-cup muffin tin with the pie crust circles and place it in the refrigerator while you prepare the filling.

For the filling: Add the maple syrup, brown sugar, and butter into a small saucepan and heat until the butter melts.

Remove from the heat and whisk in the eggs, vanilla extract, and salt.

Divide the filling evenly among the crust-lined muffin cups and bake for about 25 minutes or until filling is set. Let cool in the pan for 10 minutes before removing to rack to cool completely.

Enjoy the tarts at room temperature with a dollop of whipped cream. Store completely cooled pies in a covered container in the refrigerator for up to 5 days.