Knead the shortcrust pastry ingredients into a smooth dough and wrap in foil. Let rest in the refrigerator for 30 minutes. In the meantime, grease and crumble a 26 springform pan.
Apples boiled down to dryness ---- Open 1 glass of apples and if it has drawn too much juice, drain a little in a sieve.
Take the shortcrust pastry out of the refrigerator and roll out two thirds of it on a little flour, place in the springform pan, pulling up a small edge. Spread the apple mixture on the dough. Roll out the rest of the dough and cut strips with a pastry wheel and place them on the apples as a grid.
Bake in the oven at 175 ° C - fan-assisted - approx. 50 minutes.
After cooling, brush the cake with the icing sugar. To do this, stir the icing sugar with the lemon juice until smooth, making sure that the icing is not too thin.