Roll the pastry to 5mm thick and line a 26cm loose-bottomed tart tin. Prick the base with a fork and refrigerate.
Pour the wine into a saucepan and add the cinnamon stick, star anise and cloves, then split and add the vanilla pod. Finely grate in the orange zest and squeeze in the juice.
Bring to the boil, then simmer for 15 minutes to infuse. Remove the spices; add the cranberries and 400g brown sugar. Stir in the redcurrant jelly, bring back to the boil, then leave to simmer on a low heat for 45 minutes, stirring occasionally, until the mixture is thick and jammy and the cranberries have broken down.
While your cranberry filling is cooking, make the crumble topping. Rub the butter and flour together in a bowl until you have fine breadcrumbs, then fold in remaining brown sugar, cinnamon, pine nuts and demerara sugar (if using).
Preheat the oven to 180ºC/gas 4.
Remove the pastry case from the fridge, line with greaseproof paper and rice or baking beans and blind bake for 12 minutes. Remove the baking beans and paper and bake for a further 10 minutes, or until lightly golden.
Pour the cranberry sauce into the case and sprinkle over the crumble topping. Return to the oven and bake for a further 20 minutes, or until golden and crisp.
Leave to cool and serve with crème fraîche, ice cream or whipped cream.