Preheat the oven to 400 degrees F. Roll out the piecrust and carefully fit it down into the tart pan—making sure not to stretch the dough. Fold the excess dough inward and press into the ridges of the pan.
Slice the brie into thin strips, leaving the rind intact. Cover the bottom of the tart with the brie and press around evenly.
Cut the pears into super-thin slices. Overlap them around the exterior of the tart pan, leaving a hole in the middle. Then stand the slices up and press into the exposed brie, creating the shape of a rose. Continue to bend and overlap the pears all the way to the center. It will take very thin slices to curl in the middle.
Mix the brown sugar and pear brandy in a small bowl. Drizzle over the top of the pears; then sprinkle with salt.
Bake for 30-40 minutes, until the brie is bubbling up and the crust in golden. Sit for 10 minutes before extracting it from the tart pan and cutting.