Put the flour on a pasta board and make a well in the center. Add the cubed butter, egg yolks, sugar, lemon zest and cinnamon to the well. Knead everything into a dough. Let it rest for an hour.
In the meantime, peel the apples, quarter them and cut them into thin slices. Put them in a bowl and mix with sugar, lemon and cinnamon.
Set aside 1/3 of the shortcrust pastry, spread the remaining pastry on a buttered baking sheet and spread the apples over it. Roll out the set aside dough with a rolling pin.
Using a rolling pin, cut strips 20-30 cm long and about 1 cm thick and place them in a lattice shape on top of the apples. Finally, brush the lattice with egg yolk. Bake in the oven at 180 °C for about 45 minutes.