Red-wine poached pears are a warm, fall treat -- especially when artfully layered in a rosy pattern on sweet pastry dough.
Preheat oven to 375 degrees. On a lightly floured surface, roll out pate sucree into 1/8-inch-thick discs. Cut each disc into 16 four-inch rounds and fit into 3-inch fluted tartlet tins. Pierce bottoms with the tines of a fork. Freeze for 15 minutes.
Line each shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment. Return to oven, and bake until bottoms are just turning golden, about 5 minutes more. Transfer to wire racks; let cool for 5 minutes. Remove shells from tin; let cool completely.
Bring wine, water, sugar, bay leaf, and a pinch of salt to a boil in a medium-size pan, stirring until sugar dissolves. Reduce heat to barely a simmer and add plums. Poach plums in batches for about 5 minutes, or until tender but still holding their shape. Remove from pan with a slotted spoon and place on a parchment-lined rimmed baking sheet; let cool. Remove skins from plums and arrange six or seven slices in each shell.
Discard all but 1 cup of the poaching liquid and bring to a simmer over medium heat. Combine the cornstarch and orange juice and whisk into poaching liquid. Cook, stirring constantly, until translucent, about 3 minutes. Let cool for 5 minutes, and then brush over the top of each tart. Serve immediately.