For the Pâte Brisée

1. In a small bowl, mix the salt and water until the salt has dissolved.  Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and flour.  Mix on low speed until well combined.  Add the water to the mixture and continue to mix just until the dough comes together.  Scrape the dough onto a piece of plastic wrap and flatten into a round disc.  Cover tightly and refrigerator for at least 2 hours, or preferably overnight.
3. Line a baking sheet pan with parchment paper and place six 3-inch tart pans or rings on the pan.  Remove the dough from the refrigerator and roll into a 1/8-inch (3 mm) thickness.  Cut out six circles to fit the tart pans or rings.  Allow the dough to fall into place into your pan so that there are no gaps in the corner of the pan or where the tart ring meets the sheet pan.  Refrigerate the dough uncovered for at least 1 hour.
4. Preheat oven to 325°F/163°C with the rack positioned in the middle of the oven.  Remove the tart shells from the refrigerator.  Using a fork, perforate the bottom of each shell.  Line your tart shells with parchment paper and pie weights, dried beans, or rice.
5. Bake your tart shell in your preheated oven for 15 minutes.  Remove the parchment and pie weights and return you tart shells to the oven for an additional 15-18 minutes or until light golden brown.  Allow shells to cool.
6. Divide the almond cream evenly between each tart.
7. Peel the Asian pear and slice thinly.  Fan 3-4 slices on top of each tart and slightly push down.
8. Bake for 35-40 minutes or until the almond cream filling and crust are golden. Allow the tarts to cool on a wire rack for 30 minutes and then remove from the tart rings or pans.  Dust with powdered sugar just before serving.