In a medium saucepan, combine fresh cranberries and orange juice with orange zest. Cook over medium heat for 10–20 minutes, stirring occasionally until the cranberries burst and soften. Puree the mixture until smooth and strain through a fine mesh sieve.

In a separate bowl, whisk together large eggs and gradually add the warm cranberry mixture while continuously whisking. Transfer back into saucepan and heat gently, stirring until the curd thickens to 165°F.

Remove the saucepan from heat and strain the curd into a heatproof bowl. Add cold, cubed unsalted butter immediately, stirring until melted and smooth. Let cool then refrigerate for at least an hour.

In a food processor, combine quick cooking oats, all-purpose flour, powdered sugar, ground cinnamon, and fine sea salt. Pulse until mixed. Add cold, cubed unsalted butter and pulse until coarse crumbs form. Press into tart pan.

Preheat your oven to 350°F (175°C). Place parchment over the crust and fill with pie weights. Bake for about 30 minutes. Remove weights and dock the crust, baking for an additional 5–7 minutes.

Once the crust is baked, pour the chilled cranberry curd evenly into the crust. Smooth the top and bake in the oven for 20–25 minutes, until set.

Let it cool completely, then refrigerate for at least 4 hours before serving. Slice and garnish as desired.