The recipe for Lizertorte, from the "Complete Cookery Course," doesn't specify that the pastry be rested before rolling out. After adding the liquid (this time eggs,) it says to divide the pastry and then begin rolling with no mention of resting. Is this correct, or should it be given the usual 20-30 minutes in the fridge?
I would like to add that using Delia's method for pastry has been revelatory! It was always the one thing I could never quite do. After using these methods, I have found that I can make perfect shortcrust, that rolls like a dream, every time!
Thank you very much for taking time to answer our questions. Your time and experise are greatly appreciated.