Fine apple tarte with homemade rum raisin ice cream. Why "fine"? Because in French, it means thin, like the tarte itself, almost delicate. Like most classic dishes it is simple to make. A couple of tips: use good quality butter (NOT margarine) puff pastry and, if you have one, use a deli slicer to cut lovely fine apple slices (you should be able to get a hole apple onto an individual tarte.