You know those times where you devour something indulgent, then promise yourself that you’ll work out twice as hard in the gym the next day to make up for it?

Well, you needn’t worry about that with “Jammy Crumble Crostata.”

That’s because your biceps and shoulders will feel the burn when you make this buttery, crunchy, tart-like creation that has a hidden filling of your favorite jam.

Yet have no fear. This dessert isn’t complicated or overly time-consuming to make. But it does require that you freeze your dough rock hard, then grate the whole shebang by hand, an endeavor that will make your arms feel the burn. It’s all for a good cause, though — to fashion a unique tart with a crisp cookie-like texture.

This winsome crostata is from “Beatrix Bakes Another Slice” (Hardie Grant), of which I received a review copy.

It was written by Natalie Paull, an Australian baker who for 10 years operated the popular Beatrix Bakes cafe and bakery in Melbourne.

It’s a collection of best-loved recipes from the bakery for homespun delights such as “Everything Fig-Scotti,” “Lemon Cream Tart,” “Chicory Caramel Mascarpone Layer Cake,” and “Orange Ras El Hanout Sunshine Buns.”

For the crostata recipe, I added imperial measurements below for those who don’t have a kitchen scale.

The straightforward dough has a small amount of polenta and sliced almonds in it for added crunchiness, plus the zest of one lemon, orange or mandarin for a mellow citrus hit.

Divide the dough in two, then wrap in plastic wrap and freeze for at least one hour or overnight.

Now, the workout begins. With a box grater, grate one portion of the frozen dough, then pile the shavings into a greased tart pan with a removable bottom. Flatten them so they form a cohesive bottom crust while pushing some up the sides of the pan, which will help hold the filling in place.

Spread your favorite jam over the bottom dough, leaving a 1/2-inch border all around. I actually used a sample of Liko Lehua Guava Butter ($11.85 for a 10-ounce jar), which gave my crostata not only a brilliant ruby-pink filling for a surprise reveal when cut into, but also a delectable tropical taste like passion fruit crossed with strawberry and pineapple.

Based on the Big Island, the company has been family-owned for more than a quarter of a century. Made from produce grown on the family farm in Hilo. the fruit butters contain sugar, eggs, butter, fruit puree and fruit juice. Available in seven flavors, they are thick, smooth, and spreadable, and provide a true taste of Hawaii even when you’re back on the mainland.

Next, grate the remaining dough, and gently shower the filling with them, covering it as best you can. Don’t compact it; just let the shavings fall where they will. This will give the crostata its distinctive look.

Bake until golden, let cool, then sprinkle a few grains of sea salt over the top before serving.

If you’re familiar with gateaux Basque, this crostata is a little like that with a buttery, toasty tasting, cookie-like foundation and top sandwiching a bright fruity interior but without the pastry cream. The top bakes up with even more variegated crispiness thanks to the grated dough.

It’s a treat that’s not overly sweet, making it ideal for breakfast, brunch, afternoon snack or dessert.

With all the calories burned grating, you more than deserve an extra big slice, too.

Jammy Crumble Crostata

(Serves 6 to 8)

240 grams (8 1/2 ounces or 2 cups) all-purpose flour

80 grams (2 3/4 ounces or 1/2 cup) fine polenta

50 grams (1 3/4 ounces or 1/2 cup) flaked or sliced almonds

70 grams (2 1/2 ounces or 1/3 cup plus 1 tablespoon) demerara or other coarse sugar

2 grams (1/16 ounce or 1/4 teaspoon) fine sea salt

2 grams (1/16 ounce or 1/4 teaspoon) baking powder

170 grams (6 ounces) unsalted butter, cool and pliable

60 grams (2 ounces) egg yolk (from approximately 3 eggs)

Finely grated zest of 1 lemon, orange or mandarin

Cooking oil spray

300 grams (10 1/2 ounces) jam

Sea salt flakes

Make the dough by mixing all the dry ingredients, then rub the butter in until you have a breadcrumby texture. Loosen the egg yolk with a fork and stir in the zest. Add to the bowl with the dry ingredients and butter, massaging to a stiff dough. Divide the dough into two equal portions of 360 grams (12 1/2 ounces) each, form each into a rough log and wrap in plastic wrap. Freeze for a minimum of 1 hour, or overnight.

When ready to assemble, preheat the oven to 180°C (360°F) and place a heavy baking tray in the oven to heat up, too. Lightly spray a 24-centimeter (9 1/2-inch) round by 4-centimeter (1 1/2-inch) deep loose-bottomed tart tin or a 23-centimeter (9-inch) square tin with cooking oil.

Start grating the first log of dough on the coarse side of a grater onto the work surface, then pile into the tart tin. Break any end nuggets up between your fingers — no bloody knuckles please. Level out the grated dough pile, then start to press down firmly. Push the dough a little higher on the sides to form a shallow dish for the jam. Re-spray the sides with cooking oil, if the dough doesn’t come all the way up to the top edge. The slight shallow will hold the jam, preventing it from touching the sides and fusing to the tin during baking.

Scrape the jam onto the base dough and smooth, leaving a clear 1 centimeter (1/2 inch) border so the jam stays hidden (a hidden filling is my preferred aesthetic, but this also prevents side stickage).

Grate the second dough log on the coarse side of a grater for flossy flakes. When the inside of the box grater is two-thirds full, lift the grater off and start a new pile so the flakes don’t get compacted. Pick up handfuls and starting around the edges first, place gently and evenly on the top. Let if fall from your hands and remain fluffy; it will settle when baking. Place on the preheated tray in the oven. Bake for 45 to 50 minutes until the top is toasted sandy brown. Cool for 30 minutes before unmolding. Sprinkle a few salt flakes on top. Always perfect with ice cream.

From “Beatrix Bakes Another Slice” by Natalie Paull

More Fun with Jam Recipes: Creamy Jammy Coffee Cakes

And: Classic Jammers by Dorie Greenspan

And: Fig Jam Bars

And: Jamaretti Cookies

And: Jam-on-Toast Thumbprints

And: Imperial Stout Milk Sorbet with Blackberry-Fig Jam from Salt & Straw

And: Jam Tartlets