Heat oven to 350°F.
In large bowl, beat eggs, sugar and butter with electric mixer on medium speed about 4 minutes or until light and creamy. Gradually beat in flour and salt until combined. Beat in 1 teaspoon of the vanilla. Set aside.
Unroll pie crust onto work surface. Using 1 upside-down 4-inch mini tart pan as a cutter, cut 6 rounds from crust. Place crust round in each of 6 (4-inch) tart pans. Prick bottom of each with fork.
In small bowl, toss pears with remaining 1/2 teaspoon vanilla and the cinnamon. Divide egg mixture among tart shells. Arrange 3 to 5 pear slices on top of each.
Bake about 30 minutes or until crust is golden brown and pears are tender. Store in refrigerator.