2 c. milk
1/2 c. sugar
1 tbsp. butter
Salt
1/3 c. cornmeal
2 sm. nectarines
12 strawberries, about 1 1/2 c.
2 eggs
1/2 tsp. vanilla extract
Confectioner's sugar, for sprinkling

In a saucepan, combine milk, sugar, butter and a pinch of salt and bring to a simmer over medium heat. Gradually stir in cornmeal. Continue cooking, stirring occasionally, until mixture has thickened, about 5 minutes. Pour into a bowl and let cool. Heat oven to 400 degrees. Butter six 3/4-cup tart molds or pie pans. Slice nectarines. Cut strawberries in half. Separate eggs. Stir yolks and the vanilla into cornmeal mixture. Beat egg whites until they hold soft peaks and fold into cornmeal mixture. Spoon into prepared dishes. Put fruit on top. Bake until puffed and golden brown, 30 to 35 minutes. Serve warm, sprinkled with confectioners' sugar.