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Preheat oven to 180°C/160°C fan forced. Lightly grease twelve 80ml (⅓ cup capacity) muffin pans. Place the sultanas in a heatproof bowl and cover with boiling water. Set aside for 5 minutes, then drain. Spread the sultanas out over a plate lined with paper towel to absorb any excess moisture.
Meanwhile, use a 9cm round cutter to cut 12 rounds from the pastry (see Notes). Gently ease the pastry into the prepared muffin pans. Place in the fridge for 10 minutes to chill.
Use a whisk to stir the eggs, sugar, maple syrup and butter in a bowl until combined. Don’t whisk too vigorously – the mixture shouldn’t be too frothy.
Divide the sultanas among the pastry cases. Divide the egg mixture evenly among the pastry cases. Bake for 20 minutes or until the pastry is golden. The filling will rise up (and maybe even overflow the pastry cases slightly) but will settle back down on cooling.
Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack. Serve just warm or leave on the wire rack to cool completely.