Mix all the ingredients until combined into a ball. Shape into a bun and refrigerate for 15 minutes. Extend dough onto baking mold and bake at 390°F for 15 minutes. Let cool.
In a pot place the milk and dissolve the cornstarch. Simmer until thickened. Remove the mixture from the heat. Once it is cold, add the vanilla and Le Zuc.
Cut the apples into slices with the skin on. Place the slices in a pan, add the water and let simmer. Add the spices. Let cook for 10 min. Add the cornstarch dissolved in water. Stir gently so that the apples keep their shape. When the syrup is thickened turn off the stove. Add Le Zuc and let it cool. Remove the spices.
Fill the tartlet with the vanilla cream. Place the apples in a decorative way, adding the syrup. Keep refrigerated.