Roll pastry and cut into 24 4" circles. Place each circle into non-stick mini muffin tin. Dock the bottom of each with a fork to prevent puffing up of the pastry. Bake at 350 degrees for 12 to 15 minutes. Remove from oven and allow to cool.

In a frying pan add pears, butter and brown sugar. Cook over median heat until pears are slightly tender and caramelized with the thickened butter/brown sugar sauce. Approximately 7 to 10 minutes.

Fill prepared tart shells with a heaping tablespoon of caramelized pears and allow to cool.

Meanwhile in a chilled mixing bowl whip heavy cream at high until soft peaks form. Mix sugar and cinnamon and add to whipping cream. Continue whipping on high until stiff peaks are reached.

Fill a piping bag with whipped cream and pipe onto cooled tarts.