Yogurt Tartlets

Preheat oven to 350°F.  Stir together flour, oats, and salt in a medium bowl.  Melt butter over medium heat in a large saucepan.  Once melted, add sugar and maple syrup and stir until evenly incorporated.  Add flour/oat mixture, stir to mix, and continue to cook for two minutes.  Dough will turn slightly whiter in spots and will start to smell toasted as it cooks.
Turn the dough out onto a cutting board or other heatproof surface.  Divide into 6 portions.  When cool enough to touch, press each portion into the bottom and around the sides of a 4 inch tartlet pan.  Freeze tartlet crusts for 10 minutes.
In a medium bowl, mix together yogurt, lemon juice, and remaining 2 TBS of maple syrup.  Lightly beat eggs in a small bowl, then stir into yogurt just to incorporate.  Divide yogurt mixture evenly among tartlet pans.  Bake for 23-25 minutes, until the custard is no longer jiggly.  Refrigerate baked tartlets for 2-3 hours before serving.  Serve cold, topped with fresh or dried fruit.