Start out assembling the tart by greasing a 10-inch springform pan with butter. Lay out first phyllo sheet on a work surface and brush with melted butter, then sprinkle with sugar. Fit it into the pan, with the corners hanging over the edges, and repeat with 3 more layers. Spread apples over, then cut remained phyllo sheets into quarters, pinch at the center so the corners are facing up, and place over tart. Drizzle remaining butter over top, and bake until golden and crisp. The result is a dessert that may upstage your main course.