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To assemble, butter one side of each slice of bread with butter and sprinkle remaining 2 teaspoons sugar over buttered bread.
For each tart, place a buttered 8 3/4- or 9-inch tart ring on a parchment-lined baking sheet.
After a few minutes, run a long, thin buttered spatula or knife under candy to make sure it's not sticking.
Press crumbs into bottom (only) of lightly buttered 9-inch springform pan.
With buttered fingers, press mixture on bottom and up sides of each cup in a buttered 12-cup muffin pan.
Spoon apples into a lightly buttered 8-inch square baking pan.
Spread cake batter in a buttered and floured 10x10-inch or 9x9-inch baking pan.
If baking sheet is buttered, wipe off crumbs but don't grease again.