Ingredients:

  • 150g All-Purpose Flour
  • 115g Cold Unsalted Butter, cubed
  • 5g Fine Sea Salt (for pastry)
  • 45-60ml Ice Water
  • 1 tablespoon Olive Oil
  • 1 medium Large Brown Onion, finely chopped
  • 2 cloves Garlic, minced
  • 450g Lean Minced Beef (80/20 recommended)
  • 1 tablespoon Brown Sugar
  • 120ml BBQ Sauce (Smoky or Sweet style)
  • 5ml Worcestershire Sauce
  • 411g can Diced Tomatoes, well drained
  • 3g Fresh Thyme Leaves (or ½ tsp dried)
  • Salt and Black Pepper to taste
  • 1 large Egg, lightly beaten (for egg wash)
  • 6 small Cherry Tomatoes, halved (for topping)

Instructions:

  1. Make the Pastry: Combine flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse breadcrumbs. Add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overwork it.
  2. Chill: Form dough into a disc, wrap tightly, and refrigerate for at least 45 minutes.
  3. Line Tins: Roll out the chilled pastry thinly. Cut circles and gently press into 6 individual 4-inch tart tins. Trim edges and prick the bases all over with a fork (docking). Place tins back in the fridge.
  4. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Sauté onion until soft and translucent (about 8 minutes). Add garlic and cook for 1 minute more.
  5. Brown Beef: Increase heat slightly. Add minced beef, breaking it up with a spoon. Cook until browned all over. Drain off any excess fat.
  6. Flavour Bomb: Stir in brown sugar, BBQ sauce, Worcestershire sauce, thyme, salt, and pepper. Cook for 2 minutes until glossy.
  7. Simmer: Stir in the drained diced tomatoes. Simmer gently for about 5–7 minutes, allowing the sauce to thicken slightly. Let the filling cool slightly.
  8. Preheat Oven: Preheat your oven to 400°F (200°C / Gas Mark 6). Place the tart tins on a baking sheet.
  9. Fill and Top: Spoon the cooled BBQ beef mixture evenly into the chilled pastry cases. Press two halved cherry tomatoes gently onto the top of each tartlet, cut-side up.
  10. Glaze & Bake: Brush the exposed pastry edges with the beaten egg wash. Bake for 25–30 minutes, or until the pastry is deep golden brown and the filling is bubbling hot.
  11. Cool & Serve: Allow to cool in the tins for 10 minutes before carefully removing them from the bases. Serve warm or at room temperature.