Mix almonds, flour, baking powder, egg, honey, fat, cinnamon and vanillin sugar to a firm dough. Wrap in foil and chill for 1 hour. Separate the eggs for the filling. Mix egg yolk, honey, quark, vanillin sugar and lemon peel.
Beat the egg white until stiff and fold in. Wash the pears, dab dry, cut in half and cut out the core. Cut the pear halves into three slices each. Roll out the dough on a lightly floured work surface and line a greased pie dish (28 cm Ø) with it.
Cut off the protruding edge of the dough. Prick the base several times with a fork. Spread the curd mixture over it and cover with pear wedges. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 50 minutes.
Remove and serve lukewarm. Serve with a honey-cinnamon cream. Makes about 16 pieces.