For the pastry, mix the icing sugar, flour and salt together, then mix in the butter either in a food processor or by rubbing it in with your fingertips until it has the consistency of breadcrumbs.

Add the egg and mix the dough until it is firm and smooth. Wrap in cling film and let it rest in the refrigerator for at least one hour, or overnight.

Peel the apples and cut into small cubes, then tip into a saucepan with the sugar and spices and simmer for 10 minutes. Add the calvados and let it simmer for five minutes more, then allow to cool.

Preheat the oven to 180°C/360°F/gas mark 4.

Roll the dough out to about 5-8 mm thickness, cut out rounds with a 7 cm cookie cutter and place them in two non-stick fairy cake trays. Fill each with the apple sauce.

Cut out smaller pastry shapes using a small circle or star cutter and place them on top of the apple sauce. Lightly press the rims together and bake for 15-20 minutes or until golden brown. Let them cool on a wire rack and, if you like, sprinkle with icing sugar.